Fettuccine Alfredo
Prep Time
5 minutes
Cook Time
30 minutes
4 servings


12 oz (350 g) dried egg noodles (fettucine or tagliatelle)
2 oz (50 g) unsalted butter
3/4 cup (200 ml) whipping cream
2 oz (50 g) grated Parmesan
2 tbsp (30 ml) Italian flat-leaf parsley, chopped
1 tsp (5 ml) each sea salt and freshly ground black pepper


  1. Melt the butter, then add the cream and bring up to a boil.
  2. Reduce the heat and allow to simmer for 5 minutes until the cream and butter are emulsified and thickened slightly.
  3. Add the parmesan and season to taste with salt and pepper.
  4. Meanwhile cook the noodles in plenty of rapidly boiling, well salted water until al dente, following the directions on the packet.
  5. Drain the noodles then add them to the cream sauce, stirring over a low heat.
  6. Stir in the chopped parsley and serve immediately, with more parmesan cheese on the side.