Fettuccine alfredo
Fettuccine pasta is stirred through a silky sauce of double cream, parmesan and butter in this fantastic treat-yourself meal. Grab a fork – and a quiet corner – and eat your way to pasta heaven…
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Ingredients
- 300g dried fettucine
- Splash olive oil
- 100ml double cream
- 100g parmesan (or vegetarian alternative), grated, plus extra to serve
- 100g butter
- Handful flatleaf parsley, roughly chopped
Method
- Bring a large pan of salted water to the boil and cook the fettuccine for 7-8 minutes, or until a little underdone. Drain the pasta reserving 400ml water. Toss the pasta with flaky sea salt, freshly ground black pepper and a splash of olive oil to stop it sticking.
- Heat the cream, cheese and butter in a large, deep heavy-based frying pan for a few minutes and stir over a medium heat. Pour in the reserved pasta cooking water and bring to the boil. Season generously and stir in the cooked pasta.
- Gently simmer the pasta in the sauce, stirring, for 4-5 minutes. The sauce may look a little runny at first, but it will thicken and become coating consistency as it cools. Turn off the heat, let the pasta stand for 1 minute, toss through the parsley, season to taste and serve in bowls with extra parmesan.
- Recipe from November 2018 Issue
delicious. tips
The pasta is best eaten as soon as made but it can be reheated in the microwave, covered in cling film with a splash of hot water, for 2-3 minutes until piping hot.
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It’s a simple recipe, but 400ml of water is either a typo, or written by someone who wants a flood of cheesy soup with a bit of pasta in it. Crazy. 60ml max.
Hi David, thanks for your comment. Are you using 300g pasta as per recipe? If so, 400ml is a pretty standard amount. Each recipe we publish has been tested three or more times to ensure consistency, so we are not sure why it became soupy for you. This is the main liquid of the pasta sauce, and as you further cook the pasta in the sauce, it should produce the perfect amount. Happy cooking!
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