The traditional fettuccine Alfredo only uses butter. It doesn’t get much simpler than that, does it? However, I recently found using cream not only creates a delicious flavour, but it is simpler to work with and there’s no way the dish could become dry (which was always a risk when I used butter).
Best of all, you’ll have a restaurant quality meal dished up and ready to eat in less than 30 minutes!
- 500g fettuccine
- 3 tbsp butter
- 1 1/2 cups heavy cream
- 1 cups Parmesan, shredded plus more for garnish
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh flat leaf parsley or thyme, for garnish
- In a large pot of salted water, cook pasta according to package directions. Reserve 1 cup cooking water before draining.
- Melt butter over medium-low heat in a large skillet. Add cream and stir until mixture begins bubble and thicken, 2-3 minutes. Add cheese and reduce heat to low. Cook, stirring, until thickened, 5-7 minutes. Season with salt and pepper.
- Remove from heat, add pasta and stir until coated (If necessary, add cooking water, 1 tablespoon at a time, to thin the sauce and help it coat.) Serve immediately garnished with parsley or thyme.