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glutenfree fettuccine alfredo

Fettuccine Alfredo

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 4 servings 1x
  • Category: Main Course


Classic Fettuccine Alfredo, made gluten-free and lactose-free.



  • 4 tablespoons  butter ((or ghee if you can’t tolerate the lactose in butter))
  • 1/2 cup thinly sliced shallots
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch ground cloves ((scant 1/8 teaspoon))
  • pinch ground nutmeg  ((scant 1/8 teaspoon))
  • 2  tablespoons arrowroot or tapioca starch
  • 2 cups non-GMO Clover Lactose-Free Whole Milk, (warmed)
  • 89 ounces gluten-free dried fettuccine, (cooked about 80% (reserve 1 cup of the cooking liquid))
  • 3/4  cup grated Parmesan Reggiano
  • handful flat-leaf parsley, (minced)


  1. Heat a large, high-sided skillet over medium heat and add the butter. Once it’s melted, stir in the shallots. Cook for 4-5 minutes, or until lightly browned and softened.
  2. Stir in the salt, black pepper, cloves, and nutmeg. Cook for about another minute, until very fragrant.
  3. Add in the arrowroot starch and continue to cook for another 2 minutes, stirring often.
  4. Pour in the milk and half the pasta water. Once it’s steaming, add the pasta. Cook until it’s al dente and the sauce is thickened, about 2-3 minutes. If the sauce it too stiff, add a little bit of the remaining pasta water at a time to get the consistency right- it should be rich and creamy and cling to the pasta, but not be so thick that it causes the pasta to stick together.
  5. Toss in the parmesan and parsley and serve immediately.