Two plates of Fettuccine Alfredo

Fettuccine alfredo

  • serves 4
  • Easy

A quick and easy midweek pasta treat for four. Butter and parmesan cheese are essential for fettuccine alfredo, so don't skimp on them!

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Rustle up this fettuccine alfredo, then check out more comforting pasta recipes such as our cacio e pepe, prawn fettuccine, cottage cheese alfredo and creamy salmon pasta.

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Ingredients

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

Method

  • 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
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