Few pasta dishes are as comforting – or as deceptively simple – as Fettuccine Alfredo.

The original Roman version is a masterclass in simplicity: hot pasta, butter and Parmesan cheese emulsified into a silky sauce that clings perfectly to ribbons of fettuccine. Despite the rich reputation the dish has gained overseas, the authentic recipe contains no cream at all.

Over time, variations have emerged to suit different diets and tastes, including vegan versions that deliver the same creamy texture without dairy.

Whether you prefer the classic Italian approach or a modern plant-based twist, these two recipes show how easy it is to create a bowl of pure comfort at home.

Traditional Roman Fettuccine Alfredo

This is the authentic Italian recipe – simple ingredients, perfect technique.

Ingredients (Serves 2–3)

250g fettuccine
60g unsalted butter
1 cup finely grated Parmesan (Parmigiano-Reggiano preferred)
Salt
Freshly cracked black pepper
½ cup reserved pasta cooking water

Method

Cook the pasta
Bring a large pot of salted water to the boil and cook the fettuccine until al dente.
Start the sauce
In a large warm bowl or pan, add the butter and a splash of hot pasta water to begin melting it.
Combine pasta and sauce
Transfer the hot pasta directly into the butter.
Add cheese gradually
Sprinkle in the Parmesan while tossing constantly, adding small amounts of pasta water as needed.
Create the emulsion
Continue tossing until the butter, cheese and pasta water form a silky sauce that coats the pasta.
Serve immediately
Finish with black pepper and extra Parmesan.
Tip: The magic comes from the starchy pasta water, which helps the butter and cheese emulsify into a smooth sauce.

Creamy Vegan Fettuccine Alfredo

This plant-based version delivers the same creamy comfort using wholesome ingredients.

Ingredients (Serves 3–4)

300g fettuccine (or vegan pasta)
1 cup raw cashews (soaked in hot water for 15 minutes)
2 cloves garlic
1 cup unsweetened almond milk (or oat milk)
3 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
Optional: sautéed mushrooms or broccoli

Method

Cook pasta
Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water.
Blend the sauce
Drain cashews and blend with almond milk, garlic, olive oil, lemon juice and nutritional yeast until completely smooth.
Warm the sauce
Pour the sauce into a pan over medium heat and gently warm. Add a splash of pasta water if needed.
Combine with pasta
Toss cooked pasta through the sauce until evenly coated.
Season and serve
Add salt, pepper and optional vegetables.
Tip: The cashews create a naturally creamy texture without dairy.