Fettuccine Alfredo
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.91 out of 5 stars
(166)
Ingredients
4-6 servings
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Sprinkle with parsley and season to taste. Serve with grated cheese on the side.
Step 5
Save recipe for the next time?
Chef's notes
For a vegan Alfredo sauce, make the fettuccine recipe on page 65 of The Love & Lemons Cookbook.
