Fettuccine Alfredo

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

A delicious creamy dish that is simple and quick to make. For good results, however, it is essential to use freshly grated Parmesan, as shop-bought ground Parmesan is usually a poor substitute.


  • 400 ml (12¾ fl oz) thick (double) cream
  • 220 g (7


  1. Place the cream in a heavy-based pan and bring to the boil. Gradually whisk in the Parmesan. Add the parsley, salt and freshly ground black pepper and stir until well combined.
  2. Meanwhile, bring a large pan of salted water to the boil. Add a splash of oil to stop the pasta sticking and cook the fettuccine according to the manufacturer’s instructions. Drain well and