Craving a classic Italian pasta dish without the carbs? This Keto Fettuccine al Burro is the perfect low-carb alternative to the traditional butter and Parmesan pasta! Featuring homemade keto noodles and a rich, silky butter sauce, this dish is both decadent and weight-loss friendly. Whether you’re following a keto diet or just love authentic Italian flavors, this recipe is an easy, satisfying choice!
Origins in Rome
Alfredo sauce originated in Rome in the early 20th century. The original dish, “Fettuccine al burro” (fettuccine with butter), was created by Alfredo di Lelio in 1908. He was trying to prepare a nourishing meal for his pregnant wife who was experiencing nausea. His simple creation consisted of fresh fettuccine tossed with generous amounts of butter and Parmesan cheese.
Italian Perspective
Interestingly, traditional “Alfredo sauce” as Americans know it isn’t widely recognized in Italy. Italians generally don’t consider it an authentic Italian dish in its American form. In Italy, the original version (fettuccine al burro) is much simpler – just butter and Parmesan cheese melted together by the heat of freshly cooked pasta and a bit of starchy pasta water.
Most Italians would actually say they don’t “love” Alfredo sauce, at least not the American cream-based version. The original butter and Parmesan preparation is appreciated in Rome as a traditional dish, but it’s not nearly as ubiquitous in Italy as it is in American Italian restaurants.
The simpler Italian version is valued for its ability to showcase good ingredients – high-quality butter, freshly grated Parmigiano-Reggiano, and fresh pasta – which aligns with the Italian culinary philosophy of letting a few excellent ingredients shine.
The Ultimate Keto Fettuccine al Burro – Buttery & Indulgent!
Description
Ingredients:
½ cup unsalted butter (preferably grass-fed)
¾ cup freshly grated Parmigiano-Reggiano cheese
½ cup heavy cream (optional for extra creaminess)
¼ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp nutmeg (optional, for depth of flavor)
1 tbsp pasta water (or substitute with hot water)
For Keto Noodles:
2 large eggs
4 oz cream cheese
¼ tsp xanthan gum
½ cup shredded mozzarella cheese
½ tsp salt
Instructions:
Make the Keto Noodles:
Preheat oven to 350°F (175°C).
Blend eggs, cream cheese, xanthan gum, and salt in a food processor until smooth.
Melt mozzarella cheese in the microwave for 30 seconds until soft, then mix it into the egg mixture.
Spread the batter thinly on a parchment-lined baking sheet.
Bake for 8-10 minutes, then let cool. Slice into fettuccine-style noodles.
Prepare the Sauce:
Melt the butter in a saucepan over low heat.
Add the pasta water (or hot water) and stir to create an emulsion.
Slowly add the Parmesan cheese, stirring continuously until smooth.
Add salt, pepper, and nutmeg (if using).
If using heavy cream, pour it in last and stir to combine.
Assemble the Dish:
Toss the keto fettuccine noodles in the sauce until well coated.
Serve immediately with extra Parmesan and freshly cracked black pepper.
Serving Suggestions & Meal Prep Tips:
Pair with grilled chicken, shrimp, or salmon for a complete meal.
Top with fresh basil or parsley for added freshness.
Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of water.
Double the sauce recipe and use it over roasted vegetables or zucchini noodles.
Estimated Cost: $8-$10 (serves 2-3)
Nutritional Values (Per Serving – 3 Servings Total):
Calories: 320
Protein: 10g
Fat: 28g
Net Carbs: 3g
Fiber: 1g
