The absence of cream in traditional Fettuccine Alfredo necessitates a different approach to achieving its characteristic rich and creamy texture. This involves leveraging the emulsification of butter and pasta water, combined with the starch released from the pasta during cooking, to create a sauce that clings beautifully to the fettuccine noodles. Techniques may involve carefully controlling the heat, the addition of grated parmesan cheese, and the amount of pasta water used. The resulting dish offers a lighter profile compared to its cream-based counterpart.
Preparing a Fettuccine Alfredo variation without cream can be beneficial for those seeking a less calorie-dense or dairy-rich option, or for individuals with lactose sensitivities. Historically, the original Alfredo sauce, as prepared by Alfredo di Lelio, relied primarily on butter, cheese, and pasta water, predating the widespread adoption of cream in the recipe. This “original” method offers a purer expression of the flavors of the core ingredients.
