Fragrant creamy fettuccine
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!
Ingredients
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
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- 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.
- 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:
(93)
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)