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Vegetarian, Italy

Fettuccine Alfredo with green salad

Fettuccine Alfredo is an Italian pasta dish for 4 people, ready in 25 minutes, very easy to make, for a cost of €2.80 per person. The key is the sauce, made from butter, parmesan and pasta water stirred briskly off the heat, with no cream at all. Served with a green salad, it makes a quick, complete meal.

Tonight it's fettuccine Alfredo, a trio of butter, parmesan and pasta water that turns into a velvety sauce in three minutes.

Fettuccine Alfredo with green salad
Total time
25 min
Difficulty
Very easy
Cost per person
€2.80
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Fettuccine Alfredo plays on a simple contrast, firm fresh pasta against a sauce that pours like velvet without ever feeling heavy. The secret lies in the starch from the pasta water, which binds the butter and parmesan into a natural cream. There's no heavy cream here, just three ingredients working together and a pinch of nutmeg that wakes everything up at the end.

This is the dish for nights when you want a dinner the whole table enjoys without spending hours on it. Kids love the smooth texture and the mild taste of parmesan, while adults appreciate the green salad bringing freshness on the side. A quiet Sunday night or a rushed Tuesday, this recipe delivers in 25 minutes flat.

The ingredients

4 people

Dairy

  • Fresh fettuccine 500 g
  • Butter 100 g
  • Grated parmesan 120 g

Fruits and vegetables

  • Green salad 1

Pantry

  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Coarse saltoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch
  • Nutmegoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Bring a large pot of water to a boil and salt it.

    Fresh pasta can't handle lukewarm water, it needs to hit a rolling boil.

  2. Wash and dry the salad, then make the vinaigrette with the oil, vinegar, salt and pepper.

    Mix the vinaigrette at the bottom of the bowl and cross the servers over it, you'll just need to toss at the last minute.

  3. Drop in the fettuccine and cook for 3 minutes, then drain, keeping a large glass of pasta water. 3 min

    Fresh pasta cooks in a flash, start tasting it from the second minute.

  4. Melt the butter in the pan, add the pasta, parmesan and a ladle of pasta water, then stir briskly off the heat. 2 min

    Add the water little by little until you get a sauce that coats the pasta without running off.

  5. Add pepper, a touch of nutmeg and serve right away with the dressed salad.

    Serve on warm plates, the sauce sets quickly as it cools.

Our tips to get it right

  • Pick a finely grated parmesan, thick shavings melt unevenly and leave lumps in the sauce.
  • Always work off the heat once the butter has melted, direct heat splits the mixture into oil and grains instead of a smooth sauce.
  • Keep more pasta water on hand than you think you need, you can always loosen the sauce but you can't fix it once it's too thick.

The variations

  • Swap part of the parmesan for pecorino for a sharper, slightly saltier sauce.
  • Add sautéed mushrooms or peas for a version with more vegetables, without changing the base of the sauce.
  • For kids in a hurry, serve the pasta plain with extra parmesan at the table, and keep the salad on the side separately.

What to serve it with

  • A glass of dry white wine
  • Crusty bread for the sauce
  • Chilled sparkling water

Storage

Fettuccine Alfredo keeps for 2 days in the refrigerator in a sealed container, though the sauce loses some of its creaminess as it cools. Reheat gently with a splash of water or milk to bring the sauce back to its smooth texture. Freezing isn't recommended, the butter and parmesan change texture once thawed.

Questions about this dish

Can you make fettuccine Alfredo with dried pasta instead of fresh?

Yes, dried pasta works fine, just cook it longer according to the package. Keep the pasta water either way, it's what makes the sauce, not the type of pasta.

Why does my Alfredo sauce turn grainy instead of smooth?

This usually happens when the mixture is made over the heat or too hot, causing the butter and parmesan to separate. Always work off the heat and add the pasta water gradually while stirring briskly.

Can you make the Alfredo sauce ahead of time?

This sauce comes together at the last minute, it gets its texture from the hot pasta and starch. It's better to prep the ingredients ahead and assemble everything right before serving.

What kind of parmesan works best for this recipe?

Finely grated parmesan melts more evenly and gives a smoother sauce than thick shavings. Good quality parmesan makes a real difference since it's one of only three ingredients in the sauce.

How long does it take to make a fettuccine Alfredo with green salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a fettuccine Alfredo with green salad?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fettuccine Alfredo with green salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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