Fettuccine Alfredo

rate this recipe:
4.98 from 45 votes
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Serves 4 to 6
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This lightened-up fettuccine Alfredo recipe is simple, elegant, and comforting. The sauce is a creamy, rich blend of Parmesan cheese, lemon juice, butter, and a secret ingredient - cauliflower!

Ingredients

  • 12 ounces cauliflower florets, (1 small cauliflower)
  • ½ cup grated Parmesan cheese, more for serving
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves
  • ½ teaspoon Dijon mustard
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 16 ounces fettuccine pasta
  • 1 to 1½ cups reserved pasta cooking water
  • Chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
  • Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
  • Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If you prefer a looser sauce, add the remaining ½ cup pasta water and toss again.
  • Sprinkle with parsley and season to taste. Serve with grated cheese on the side.

Notes

For a vegan alfredo sauce, make the fettuccine recipe on page 65 of The Love & Lemons Cookbook.