Original Italian name: Pasta Alfredo

Pasta with Cream & Parmesan is one of the popular classic Italian recipes originated from Rome. This pasta recipe is incredibly simple and quick to make that gives attractiveness of cooking it for an ordinary midweek lunch or dinner.

Ingredients (serves 4)

for pasta:
400g fettuccine
for sauce:
2 tablespoon butter
300ml double cream
2/3 cup freshly grated Parmesan cheese, plus extra to serve
2 tablespoon freshly chopped fresh flat leaf parsley, plus extra to garnish
salt and freshly ground black pepper

Method

Cook the fettuccine until al dente.

Meanwhile, melt the butter in a large casserole and add cream and Parmesan, season with salt and pepper to taste. Stir over a medium heat until the cheese has melted and sauce has thickened.

Drain the cooked fettuccine thoroughly and add it to the sauce with the chopped parsley. Fold the pasta and sauce together over a medium heat until the strands of pasta are generously coated. Grind more black pepper over and garnish with the extra chopped parsley. Serve at once, with a bowl of grated Parmesan.