Fettuccine Alfredo

In the original recipe, Alfredo sauce does not contain cream, but only butter and Parmesan. We offer you a recipe with cream to make the sauce even creamier and whiter.

Details

  • Preparation Time: 3 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Pasta, noodles, fresh

  • 90 g Butter, unsalted

  • 3 dl Sweet cream

  • 150 g Cheese, Parmesan, hard

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, white

Steps

  1. Finely grate the Parmesan. Place a large pot with the appropriate amount of water for cooking the pasta on the stove. Just before the water boils, salt it, then add the pasta. Cook it for the time indicated on the package.

  2. While the pasta is cooking, prepare the sauce. In a deep pan over low heat, melt the butter. Pour in the cream, add the finely grated Parmesan, and bring everything to a boil while stirring. Reduce the heat to minimum and slowly cook the sauce while stirring until it thickens slightly. Season the sauce with salt and white pepper to taste.

  3. Drain the cooked pasta well and add it to the pan with the sauce. Gently heat while stirring to allow the sauce to coat the pasta.

  4. Once the pasta is ready, serve it on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 353.38 kcal
  • Fat: 13.89 g
    • Saturated Fat: 7.62 g
  • Carbohydrates: 45.74 g
    • Sugars: 0 g
  • Protein: 9.32 g
  • Fiber: 0 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100g of pasta. For every liter of water, use 10 to 12g of salt. Fettuccine pairs best with this sauce. If desired, you can also add finely chopped parsley and/or nutmeg to the sauce.