Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 300 g fettucine pasta; 200 mL double cream; 75 g butter, chopped; 100 g Parmesan, finely grated; 25 g parsley, leaves picked and finely chopped

Originating in Rome, this recipe was initially made with just butter and Parmesan. It’s since evolved into a popular American dish with the addition of cream, and often chicken and prawns.

By Georgie D'Arcy ColesPublished: 01 August 2023

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If you're a fan of this classic pasta Alfredo, then we have plenty of other pasta dishes to choose from.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

765

Ingredients

300 g
fettucine pasta
200 ml
double cream
75 g
butter, chopped
100 g
Parmesan, finely grated
25 g
parsley, leaves picked and finely chopped

Directions

1. Step 1Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 250ml cooking water.
2. Step 2Meanwhile, heat the cream and butter in a large, deep frying pan over medium heat, stirring until the butter melts. Increase the heat to medium-high and bubble for 2min, stirring occasionally, until thickened.
3. Step 3Remove frying pan from heat, stir in the pasta, reserved cooking water, Parmesan and plenty of seasoning. Toss to coat the pasta in the sauce. Check seasoning.
4. Step 4Divide between 4 bowls and sprinkle over the parsley. Serve.