Archive of BBC Food Recipes

Fettuccine Alfredo

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
It doesn’t get much easier than this creamy classic, ready in the time it takes to cook the pasta.


  1. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the parmesan.

  2. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.


  • 500g/1lb 2oz dried fettuccine pasta
  • 300ml/10½fl oz double cream
  • 30g/1oz butter
  • freshly grated nutmeg, to taste
  • 200g/7oz freshly grated parmesan cheese
  • freshly ground black pepper

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Fettuccine Alfredo

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Cooking ingredients

Dairy, eggs and chilled

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