Fettuccine Alfredo is a dish that promises comfort and luxury in every velvety bite. The 1980s saw a rising interest in gourmet cuisine from cookbooks, restaurants and new celebrity chefs. The dish became emblematic of nouveau Italian cuisine. Of course you can make Fettuccine Alfredo without adding cream, more in keeping with its Italian origins. But our sauce includes cream but holds back the butter, substituting one of our Butter EVOO. Though it's a touch lighter, it's vastly healthier -- even with the cream. [Above all, avoid those jarred sauces. They're filled with more than 10 non-essential ingredients like "whey protein, Xanthan Gum and Sodium Phosphate.]

1 package (450g) fettuccine
1/2 cup Butter EVOO (or mild intensity extra virgin olive oil)
1 cup whipping (heavy) cream
1-1/2 cups fresh and finely grated Parmesan
Salt and freshly ground black pepper to taste

Optional: Chopped parsley for garnish 


Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and set aside. While cooking pasta, place EVOO in large skillet on medium heat. Once the olive oil is heated, add the heavy cream and bring it to a simmer, stirring occasionally. Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. If the sauce seems too thick, you can thin it out with a little of the reserved pasta cooking water. Season the Alfredo sauce with salt and freshly ground black pepper to taste, careful not to add much salt since the cheese is salty. Add the cooked fettuccine to the skillet or saucepan with the Alfredo sauce. Toss the pasta gently until it is well coated in the sauce and heated through. Serve hot, garnished with chopped parsley and drizzles of fresh extra virgin olive oil.