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.


  • 400g fettuccine
  • 150ml double cream
  • 75g parmesan (or vegetarian alternative), finely grated, plus a little extra
  • 20g butter
  • black peppercorns, ground to make 1 tsp
  • a handful flat-leaf parsley, chopped


  • 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.

  • 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.

  • 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

Linguine Pasta Recipe With Prawn Butter Sauce


Adam Bush Chef Portrait
Adam BushDeputy food editor

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