Fettuccine alfredo
- Adam Bush
Published: March 29, 2021 at 12:49 PM
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Serves 4
Easy
Total time: 20 mins
0 reviews
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A quick and easy midweek pasta treat for four. Butter and parmesan cheese are essential for fettuccine alfredo, so don't skimp on them!
Vegetarian
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Rustle up this fettuccine alfredo, then check out more comforting pasta recipes such as our chicken alfredo, cacio e pepe, cottage cheese alfredo and creamy salmon pasta.
Ingredients
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400g fettuccine
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150ml double cream
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75g parmesan (or vegetarian alternative)
finely grated, plus a little extra
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20g butter
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1tsp black peppercorns
ground to make 1 tsp
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a handful flat-leaf parsley
chopped
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Method
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step 1
Cook the fettucine in a large pan of boiling salted water following pack instructions, then drain well, reserving some of the cooking water.
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step 2
While the pasta cooks, heat the double cream in a frying pan until it just comes to a simmer, then add in the parmesan, butter and black pepper, stir to melt the cheese.
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step 3
Tip in the pasta and toss really well, adding enough of the pasta cooking water to make a sauce that coats the pasta well. Season. Divide between 4 bowls and scatter over some parsley and a little more parmesan, if you like.
Check out more quick pasta recipes
Authors
Adam BushDeputy food editor
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