Classic Alfredo with Lactose-Free Cream
Rich and silky Alfredo sauce using lactose-free cream and butter alternatives.
·
lactose-free
Prep
5 min
Cook
15 min
Total
20 min
Serves
4 servings
Ingredients
- 12 oz fettuccine
- ½ cup lactose-free butter
- 1 cup lactose-free whipping cream (Natrel or similar)
- 1½ cups freshly grated Parmesan (aged 24+ months — virtually zero lactose)
- 2 garlic cloves, minced
- Salt, black pepper, and fresh parsley
Instructions
- Cook fettuccine according to package directions; reserve ½ cup pasta water before draining.
- Melt LF butter in a large skillet over medium heat. Add garlic and sauté 1 minute.
- Pour in LF cream, bring to a gentle simmer, and cook 3–4 minutes until slightly reduced.
- Remove from heat. Add Parmesan and stir until melted. If sauce is too thick, loosen with pasta water.
- Toss with fettuccine, season to taste, and serve immediately.
Notes
Traditional Alfredo uses only butter and Parmesan — no cream. Both are naturally low in lactose. This cream-enriched version is the Americanized style. The key to avoiding graininess: add Parmesan off the heat and don't let the sauce boil after adding cheese.