Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 900 s
Cook time: 600 s
Total time: 1500 s
Yield: 4 Servings
Cuisine: italian
Ingredients: 500 g fettuccine (fresh); 2 cloves garlic; 4 tbsp parsley; 80 g butter; 400 ml cream; 150 g Parmesan cheese; Parmesan cheese for serving; salt; pepper

Based on 50 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

500 g	fettuccine (fresh)
2 cloves	garlic
4 tbsp	parsley
80 g	butter
400 ml	cream
150 g	Parmesan cheese
	Parmesan cheese for serving
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

large saucepan
sieve
small saucepan
cutting board
knife

Enjoy with

White, Verdicchio
A dry, crispy white that makes a lovely accompaniment for this creamy pasta dish.

Nutrition per serving

Cal
601

Protein
22g

Fat
39g

Carb
41g

Step 1/4

Peel and chop garlic. Finely chop parsley.

2 cloves garlic
4 tbsp parsley

cutting board
knife

Peel and chop garlic. Finely chop parsley.

Step 2/4

Melt some of the butter in a saucepan over medium-low heat. Add garlic and fry for approx. 1 min. Transfer cream to saucepan and season with salt and pepper. Simmer for approx. 3 min. or until slightly thickened. Stir occasionally. Add Parmesan cheese and remove saucepan from heat.

60 g butter
400 ml cream
150 g parmesan
salt
pepper

small saucepan

Melt some of the butter in a saucepan over medium-low heat. Add garlic and fry for approx. 1 min. Transfer cream to saucepan and season with salt and pepper. Simmer for approx. 3 min. or until slightly thickened. Stir occasionally. Add Parmesan cheese and remove saucepan from heat.

Step 3/4

Bring water to a boil. Add salt and fettucine and cook until al dente. Drain cooked fettucine and add to the cream sauce. Toss to combine. Put the saucepan back on the heat, add chopped parsley and butter, and toss again to coat.

500 g fettucine
20 g butter
salt

large saucepan
sieve

Bring water to a boil. Add salt and fettucine and cook until al dente. Drain cooked fettucine and add to the cream sauce. Toss to combine. Put the saucepan back on the heat, add chopped parsley and butter, and toss again to coat.