Fettuccine all’Alfredo

fettuccine all'alfredo

Fettuccine all'Alfredo

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Servings: 4
Calories: 779


  • 1 oz butter
  • 7 floz double heavy cream
  • 1 lb fresh fettuccine
  • 1 tbsp olive oil
  • 3 oz freshly grated Parmesan cheese plus extra to serve
  • pinch of freshly grated nutmeg
  • salt and pepper
  • fresh parsley sprigs to garnish


  • Put the butter and 150 ml (1/4 pint) 2/3 cup of the cream in a large saucepan and bring the mixture to the boil over a medium heat. Reduce the heat and then simmer gently for about 1 1/2 minutes, or until slightly thickened.
  • Meanwhile, bring a large pan of lightly salted water to the boil. Add the fettuccine and olive oil and cook for 2 - 3 minutes, until tender but still firm to the bite. Drain the fettuccine thoroughly and then pour over the cream sauce.
  • Toss the fettuccine in the sauce over a low heat until thoroughly coated.
  • Add the remaining cream, the Parmesan cheese and nutmeg to the fettuccine mixture and season to taste with salt and pepper. Toss thoroughly to coat while gently heating through.
  • Transfer the fettucine mixture to a warm serving plate and garnish with the fresh sprig of parsley. Serve immediately, handing out extra grated Parmesan cheese separately.
  • This classic Roman dish is often served with the addition of strips of ham and fresh peas. Add 225 g (8 oz) 2 cups shelled cooked peas and 175 g (6 oz) ham strips with the Parmesan cheese in step 4.
Calories: 779 kcal
Carbohydrates: 83 g
Protein: 25 g
Fat: 39g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 196 mg
Sodium: 435 mg
Potassium: 337 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 1174 IU
Vitamin C: 1 mg
Calcium: 327 mg
Iron: 2 mg
Cuisine Italian
Ingredients Pasta
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