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Cream Fettucine

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50g/2oz/ cup butter
200ml/7fl oz/scant 1 cup double (heavy) cream
50g/2oz/⅔ cup freshly grated Parmesan cheese, plus extra to serve 350g/12oz fresh fettucine
Salt and freshly ground black pepper


Serves: 4


1. Melt the butter in a large pan. Add the cream and bring it to the boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.

2. Bring a large pan of salted water to the boil. Drop in the pasta all at once and quickly bring the water back to the boil, stirring occasionally. Cook for 2-3 minutes, or according to the instructions on the packet. Drain well.

3. Turn on the heat under the pan of cream to low, add the cooked pasta all at once and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan handed around separately.

COOK'S TIP:- When you find a source of really good fresh pasta, buy some as an emergency ingredient and freeze it for future use. Spread it out thinly in a packet for freezing, if possible, so that it thaws quickly. Cook it from frozen and allow 1-2 minutes extra cooking time.

Energy 697Kcal/2912kj; Protein 16.3g; Carbohydrate 65.8g of which sugars 3.8g; Fat 42.8g of which saturates 26g; Cholesterol 108mg; Calcium 199mg; Fibre 2.6g; Sodium 226mg

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