Thursday 14 March 2013

Fettucine All'Alfredo Recipe

Today's recipe is for a classic Italian pasta dish of fettucine pasta in a cream and Parmesan sauce.

A recipe that's as easy to make as it is tasty.

Fettucine All'Alfredo

Serves: 4
Fettucine All'Alfredo recipe, Fettucine in a cream and Parmesan cheese sauce.


50g (1/4 cup) butter
200ml (1 cup, scant) double cream
40g (2/3 cup) freshly-grated Parmesan cheese (and extra to serve)
350g (12 oz) fresh fettucine pasta
salt and freshly-ground black pepper, to taste


Melt the butter in a large, heavy-based pan. Add the cream and bring to a boil reduce to a simmer and cook for 5 minutes, stirring constantly. Nw add the Parmesan cheese and season to taste with salt and black pepper. Turn off the heat under the pan.

Bring a large pan of salted water to a boil. Add the pasta and bring the water back to a boil, stirring occasionally. Cook the pasta for between 2 and 3 minutes, or until it rises to the surface of the water and is tender. Drain the pasta thoroughly in a colander.

Turn the heat under the pan of cream back on, add all the coked pasta and toss to coat in the sauce. Adjust the seasoning to taste and serve immediately, accompanied by a bowl of freshly-grated Parmesan cheese.

See the Celtnet Italian recipes page for more classic Italian recipes.

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