Parmesan Fettuccine Alfredo

Parmesan Fettuccine Alfredo


98 people made this

A basic Alfredo sauce made from butter and cream. Loaded with Parmesan cheese. Seasoned to taste with nutmeg and black pepper. Served over cooked fettuccine.

Michelle Barr

Serves: 8 

  • 500g dry fettuccine pasta
  • 4 tablespoons butter
  • 1 1/2 litres thickened cream
  • 1 cup grated Parmesan cheese
  • 1 pinch ground nutmeg
  • ground black pepper, to taste

Preparation:5min  ›  Cook:35min  ›  Ready in:40min 

  1. Cook pasta according to directions on packet. Drain and toss with one tablespoon of butter, cover and set aside.
  2. In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Parmesan cheese, stirring constantly until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
  3. Stir in nutmeg and black pepper. Toss with warm fettuccine to serve.

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