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Fettuccini Alfredo

There’s only one word to describe this simple classic pasta dish and that’s unctuous. Invented in Rome using their local fettuccine pasta you can also use tagliatelle which is a shade thinner. You can use fresh or dry pasta, just follow the pack instructions. When cooking pasta never underestimate the amount of salt needed.

I always use a very big pan and cook in at least 4 litres of water with 6tsp of salt, I say that it should be as salty as the sea.

250ml double cream

30g butter

300g fettuccini (or tagliatelli)

100g parmesan cheese, grated

Freshly grated nutmeg

Bring a large pan of salted water to the boil.

In a pan that will be big enough to add the pasta later, add two thirds of the double cream along with the butter and set over a low heat for about 10 minutes to reduce it to a thick consistency, it should coat the back of a wooden spoon.

When the water is boiling, cook the pasta to the pack instructions until al dente. Reserve 3tbsp of the cooking water and drain the pasta, add to the reduced cream with the rest of the cream and the parmesan. Season with salt and pepper and nutmeg.

Give it all a good stir so all the pasta is coated with the sauce. Add a little of the reserved cooking water if you want to loosen the consistency.

Fettuccini Alfredo

Fettucini Alfredo

Jules
Creamy pasta dish
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 702 kcal

Ingredients
  

  • 250 ml double cream
  • 30 b butter
  • 400 g Fettucini
  • 100 g parmesan cheese grated
  • nutmeg grated

Instructions
 

  • Bring a large pan of salted water to the boil.
  • In a pan that will be big enough to add the pasta later, add two thirds of the double cream along with the butter and set over a low heat for about 10 minutes to reduce it to a thick consistency, it should coat the back of a wooden spoon.
  • When the water is boiling, cook the pasta to the pack instructions until al dente. Reserve 3tbsp of the cooking water and drain the pasta, add to the reduced cream with the rest of the cream and the parmesan. Season with salt and pepper and nutmeg.
  • Give it all a good stir so all the pasta is coated with the sauce. Add a little of the reserved cooking water if you want to loosen the consistency.

Nutrition

Calories: 702kcalCarbohydrates: 74gProtein: 25gFat: 34gSaturated Fat: 20gTrans Fat: 1gCholesterol: 187mgSodium: 453mgPotassium: 324mgFiber: 3gSugar: 3gVitamin A: 1188IUVitamin C: 1mgCalcium: 380mgIron: 2mg
Tried this recipe?Let us know how it was!

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