Fettuccine Alfredo
Rich and creamy, this fettuccine alfredo recipe is the epitome of comfort food. With freshly grated Parmesan and a hint of nutmeg, each bite of this pasta dish is a delight for the senses. Easy to prepare and bursting with flavor, this classic dish is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz dried fettuccine
- 300ml/10½fl oz double cream
- 30g/1oz butter
- freshly grated nutmeg
- 200g/7oz freshly grated parmesan
- freshly ground black pepper
Instructions
- Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.
- Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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