Fettuccine Alfredo
15 MIN
10 MIN
3-4 serving

Fettuccine Alfredo


  • 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


  1. 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.
  2. 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.
  3. Divide the pasta among four plates. Garnish with the remaining Parmesan cheese and parsley. Serve immediately.