Restaurant-style creamy fettucine

    Restaurant-style creamy fettucine


    138 people made this

    About this recipe: A velvety, creamy pasta sauce for fettucine made with cream cheese, butter, milk and double cream with piquant touches of lemon pepper and garlic salt. Serve with a crisp spinach or rocket salad and fresh, crusty bread.

    Serves: 4 

    • 110g butter
    • 170g cream cheese
    • 90ml double cream
    • 90ml milk
    • garlic salt to taste
    • lemon pepper to taste
    • 450g fettuccine pasta

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted watter to the boil. Add pasta to pot and cook until tender, about 8 minutes. Drain.
    2. Combine the butter, cream cheese, double cream and milk in a saucepan. Season with garlic salt and lemon pepper, to taste. Bring to the low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over pasta.

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