Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) fettuccine; 1/4 cup (55 g) butter; 3/4 cup (180 ml) 35% cream; 1 cup (70 g) Parmesan cheese, freshly grated; Chopped parsley, for serving

(91)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 15 min
Cooking 10 min
Makes 3-4 serving

Not only is this recipe easy to make, but it’s also simply delicious. Three ingredients are all you need to make this classic sauce: butter, Parmesan and cream. A rich and velvety trio—and the ideal companion to al dente fettuccine!

Vegetarian
Nut-free
Egg-free

See

Ingredients

- 3/4 lb (340 g) fettuccine
- 1/4 cup (55 g) butter
- 3/4 cup (180 ml) 35% cream
- 1 cup (70 g) Parmesan cheese, freshly grated
- Chopped parsley, for serving

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly, setting 125 ml (1/2 cup) of cooking water aside.
- In the same pot, melt the butter. Add the cream and 55 g (3/4 cup) Parmesan cheese and heat thoroughly. Add the pasta and toss to coat. Season with salt and pepper. Add a little cooking water, if needed, for a creamy sauce.
- Divide the pasta among four plates. Garnish with the remaining Parmesan cheese and parsley. Serve immediately.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

Fettuccine Alfredo

Categories

Ingredients

Preparation

Personal Note