Fettuccine Alfredo

Ingredients for Fettuccine Alfredo

• 8 to 250g egg fettuccine in nests

• 120ml double cream

• 1/2 stick unsalted butter, cut into pieces

• 80ml grated Parmigiano-Reggiano

How to make Fettuccine Alfredo

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente. Reserve 120ml cooking water, then drain pasta.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoons salt and 1/2 teaspoons pepper.

Add fettuccine, 60ml reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.