Fettuccine alfredo

Fettuccine alfredo
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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…

Love creamy pasta? We’ve got loads more…


  • 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


  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

Recipe By

The delicious. food team


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Read what others say...

  1. 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.

    1. 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!

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Blue cheese recipes

Fettuccine alfredo with blue cheese, artichokes and asparagus

Creamy, cheesy pasta isn’t just for the colder months. Debbie Major’s recipe adds summer vegetables...

Save recipe icon Save recipe icon Save recipe

Creamy pasta recipes

Mushroom tagliatelle alfredo with chicken milanese

You could easily serve this creamy mushroom alfredo dish as a speedy midweek dinner. Or,...

Save recipe icon Save recipe icon Save recipe

Tomato pasta recipes

Rabbit and fettuccine

This simple but delicious rabbit and pasta recipe, with its lovely lean meat and light...

Save recipe icon Save recipe icon Save recipe

Brie recipes

Fettuccine with melting Brie, cherry tomatoes and basil

Pasta coated in melting Brie is a quick and easy vegetarian dish to whip up...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.