New York Fettuccine Alfredo
New York Fettuccine Alfredo



  • 300g fettuccine
  • Splash of olive oil
  • 100ml heavy cream
  • 100g grated parmesan
  • 100g butter
  • Chopped parsley
  • Cook the fettuccine in boiling salted water until al dente, then drain the pasta and reserve about 400ml of the cooking water. Toss the fettuccine with sea salt flakes, olive oil and a good grind of black pepper. Heat the cheese, cream and butter together in a deep frying pan for a couple of mins, then pour in the reserved cooking water and bring to the boil. Season liberally, and stir in the pasta.
  • Gently simmer the fettuccine in the sauce, stirring for about 4 mins. When it starts to properly thicken, take it off the heat and leave to stand for a minute or two. Toss through the parsley, add some more pepper, and serve in bowls with extra parmesan.
25 mins
4 serving

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