Creamy One-Pan Fettuccine Alfredo (No Heavy Cream)
A creamy, classic one-pan fettuccine alfredo made right on the stovetop. The pasta cooks directly in the sauce, creating a rich, glossy alfredo without heavy cream and with minimal dishes. Comforting, simple, and ready in about 25 minutes.
Servings: 6 servings
Calories: 379kcal
Ingredients
- 1 lb Fettuccine Pasta
- 1 cup Half and half
- 4 cups Water
- 1 cup Grated Parmesan cheese
- 1 clove Grated garlic (or one frozen garlic cube)
- 6 Tablespoons Butter, unsalted
- ½ TB salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Place the fettuccine, water, half and half, garlic, 4 tablespoons of the butter, salt, and pepper into a large, wide sauté pan or skillet.
- Set the pan over medium-high heat and bring everything to a gentle boil. Cook, stirring frequently, until the pasta is tender and most of the liquid has thickened into a creamy sauce. This usually takes about 18–20 minutes.
- Turn off the heat. Stir in the Parmesan cheese and the remaining 2 tablespoons of butter until melted and smooth.
- Taste and adjust salt and pepper as needed. If the sauce tightens up, add a splash of water or half and half to loosen it. Serve immediately for the creamiest texture.
Notes
- Use a wide pan: A large sauté pan or wide skillet works best so the pasta cooks evenly and releases enough starch to thicken the sauce.
- Add cheese off the heat: Stir in the Parmesan after turning off the burner to keep the sauce smooth and prevent clumping.
- Adjust consistency at the end: If the sauce thickens too much, add a splash of water or half and half until silky again.
- Best served fresh: This pasta is creamiest right after cooking, but leftovers reheat well with a little extra liquid.
Nutrition
Calories: 379kcal | Carbohydrates: 44g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 324mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg
