Fettuccine Al' Alfredo

Fettuccine Al’ Alfredo

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To serve – 4
Preparation time – 1-2 minutes
Cooking time – 10-12 minutes

A sumptuous pasta dish originally invented by a Roman restaurateur (Alfredo) who served it up with a gold fork and spoon!

Nutritional count per serving
Energy 697kcal/2912kj; Protein 16.3g; Carbohydrate 65.8g of which sugars 3.8g; Fat 42.8g of which saturates 26g; Cholesterol 108mg; Calcium 199mg; Fibre 2.6g; Sodium 226mg


50g/2 oz butter 200 ml/7 fl.oz double cream 50g/2 oz freshly grated Parmesan cheese – plus extra to serve 350g/12 oz fresh fettuccine (or dried packet if fresh not available) Salt and freshly ground black pepper


  1. Melt the butter in a large pan. Add the cream and bring it to the boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan, with salt and black pepper to taste, and turn off the heat under the pan.
  2. Cook the fresh pasta in a large pan of slightly salted water for about 3 mins (or according to packet instructions).
  3. Turn on the heat under the pan of cream to low, add the cooked pasta all at one and toss until it is coated in the sauce. Taste for seasoning and serve immediately with extra Parmesan handed around separately.

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