Fettuccine Alfredo

This recipe is the definition of creamy comfort food... Yum, yum and yum!


450g Fettuccine pasta
6 tablespoons Butter
1 Garlic clove minced
350ml Heavy cream
1/4 teaspoon Salt
160g Shredded parmesan cheese
1/4 teaspoon Fairtrade organic peppercorns ground
2 tablespoons Italian parsley


In a large pot, heat water over a high heat until boiling, add salt to season and tip in the pasta. Cook according to package instructions.

In a large pan, heat the butter over a medium heat, add the garlic and cook for 1 to 20 minutes. Stir in the heavy cream, let the cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk until smooth and melted.

Drain the pasta (but keep some of the pasta water!) Toss the pasta into the sauce, add a little pasta water if it needs to be thinned out. Add the remaining cheese, stir and serve with Italian parsley.

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