Fettuccine Alfredo
User Reviews
4.9
519 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 to 6
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Course
Main Course
Fettuccine Alfredo
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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!
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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
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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 the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
519 reviews
Excellent
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