Fettuccine Alfredo with Butter Olive Oil
Classic Alfredo is one of those dishes that sounds indulgent but comes together in about 20 minutes — and this version makes it even better by swapping the butter for our Butter Infused Olive Oil. You get all the richness of the original with a lighter, cleaner finish and none of the heaviness that makes you regret a second bowl. Pair it with any flavor of Valentes fettuccine from our gourmet shelf and you've got a weeknight dinner that tastes genuinely special.
Recipe: Fettuccine Alfredo with Butter Olive Oil
Serves 4
Ingredients:
1 package Valentes Fettuccine Pasta (any flavor)
6 tbsp Butter Infused Olive Oil (or substitute real butter)
1 garlic clove, minced
1½ cups heavy cream
1¼ cups shredded Parmesan cheese, divided
¼ tsp salt
¼ tsp black pepper
2 tbsp fresh Italian parsley, chopped (optional)
Instructions:
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Before draining, reserve about ½ cup of pasta water — it's liquid gold for thinning the sauce.
While pasta cooks, warm the Butter Olive Oil in a large skillet over medium heat. Add minced garlic and cook 1–2 minutes until fragrant.
Stir in heavy cream and let it reduce for 5–8 minutes, stirring occasionally.
Whisk in half the Parmesan until smooth and melted. Keep over low heat.
Add the drained fettuccine to the skillet and toss to coat. Add the remaining Parmesan and toss again, adding pasta water a splash at a time if the sauce needs loosening.
Serve immediately, garnished with parsley if using.
Make It a Meal — Add-In Ideas:
Grilled chicken breast, sliced thin
Sautéed shrimp in a splash of Lemon Olive Oil
Sliced mushrooms sautéed in Wild Mushroom & Sage Olive Oil
Roasted cherry tomatoes and fresh basil for a lighter summer version
Why We Love It: Butter Infused Olive Oil gives this Alfredo a silky, rounded flavor without the weight of a full butter sauce. It's one of those swaps that makes the dish feel both elevated and a little lighter — and once you try it with Valentes pasta, which is made with real eggs and air-dried the traditional way, you'll understand why we keep both on our shelves.
