by Natalie Shaw

In follow up to my creamy risotto without the cream, I have died and gone to pasta heaven with a creamy fettucine without the cream. Before you ask, yes, I am going to share him (the recipe not the food, make you're own) with you. Before you ask the second question on your hungry lips (I know, I read minds), you might be wondering why I have named him Alfred. Well you see, this dish of pure perfection is based on an "Alfreddo Sauce" which is of course, traditionally very laden with the cream. I took the cream out. Hence, I let Alfreddo drop his 'O' and take the credit for being yummier. He's very grateful. Anyway, before this gets any weirder, here's the recipe. You're welcome. (Because I knew you were going to say thank you. Just like I know there is a 90% chance it isn't raining.)

Ingredients (serves one)

  • Almond Milk (or your chosen dairy free milk) approx 70-100ml. Depends how milky you want it.
  • Cheese - I use half/half Bio and Parmesan. Up to 20/30g each. (Extra for serving if you are the queen of cheese like me.)
  • Button Mushrooms
  • 1-2 slices of bacon
  • Fettuccine (I used Gluten Free Latina Fresh - new and so, so good!)


  1. Cook bacon and mushrooms on a small saucepan for 3-5 minutes on medium heat.
  2. Once the mushies have softened and the bacon is on the way to cooking, add the milk and stir.
  3. As the milk starts to decrease, add the cheese and stir until the sauce thickens.
  4. Leave on low while the pasta cooks - as per packet instructions.
  5. Stir sauce through the pasta and serve with extra cheese.

Before you ask, yes, I have been told I am a genius. Tag me in any creations lovelies! @natalieshaw_xo x x x