Fragrant creamy fettuccine

    30 min

    Double cream with nutmeg, ground white pepper, garlic, butter, fresh parsley and Parmesan cheese makes a full-on fragrant, rich and creamy fettuccine pasta sauce. Beautiful smell, beautiful taste. Serve with green salad and fresh bread for a beautiful meal!

    87 people made this

    Serves: 6 

    • 340g fettuccine pasta
    • 225g butter
    • 240ml double cream
    • 1/4 teaspoon ground white pepper
    • 120g grated Parmesan cheese
    • 3 teaspoons chopped fresh parsley
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon garlic granules

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a medium saucepan over low heat, melt butter. Stir in cream and pepper, cook until mixture begins to thicken, 5 minutes. Stir in Parmesan cheese until melted, then stir in parsley, nutmeg and garlic granules and cook for 1 minute more. Toss with cooked pasta.

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    Reviews & ratings
    Average global rating:

    Reviews in English (79)


    This comes out just like my favorite resturant's! Allow the cream mixture to simmer and reduce for best results.  -  04 Dec 2000  (Review from Allrecipes US | Canada)


    This is really good and really simple. I used half & half instead of cream, and used fresh garlic. Make sure you add the parm slowly so it has a chance to melt. Thanks for a great recipe, Gail!  -  27 Aug 2007  (Review from Allrecipes US | Canada)


    This was yummy. I accidentally 'dumped' the garlic powder (it came out really fast!) and it still tasted great. I think alfredo sauce can never be too garlicky anyway! I had never made it before and was surprised how easy it was. Thanks for a great recipe!  -  16 Jun 2008  (Review from Allrecipes US | Canada)