A plate serving fettuccine alfredo

Fettuccine alfredo

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(20 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2 - 3

Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (3)

  • kcal898
  • fat67g
  • saturates41g
  • carbs49g
  • sugars4g
  • fibre3g
  • protein23g
  • salt0.8g
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  • 227g tub clotted cream
  • 25g butter (about 2 tbsp)



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp cornflour
  • 100g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 250g fresh fettuccine or tagliatelle
  • snipped chives or chopped parsley, to serve (optional)


  1. In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.

  2. Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).

  3. Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.

  4. Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

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Comments, questions and tips

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James Proctor's picture
James Proctor
26th Nov, 2019
My clotted cream separated in the pan but the pasta didn't pickup the oily parts so it didn't matter. This recipe is quite cheesy and rich
Eilidh Riddell's picture
Eilidh Riddell
11th Nov, 2019
This shouldn't be in the vegetarian section - parmesan isn't vegetarian.
6th Nov, 2019
Sorry, forgot to rate
25th Oct, 2019
This was excellent. I've actually eaten it at Alfredo's in Rome (they do the stirring at the table), and as far as I can remember this is spot on!
Hussein Attas's picture
Hussein Attas
10th Jul, 2019
Very Delicious Light Food Ever Ate. BBC Good Food was every great food in the world. don’t hate it, peacefully, this is the greatest italian food.
Hussein Attas's picture
Hussein Attas
10th Jul, 2019
Hussein Attas's picture
Hussein Attas
10th Jul, 2019
Spencer Vaughan's picture
Spencer Vaughan
13th May, 2019
Im not sure yet havent done it
Gemmab92's picture
9th Nov, 2019
24th Apr, 2019
Find a different cheese if you want vegetarian - Parmesan cheese IS NOT vegetarian.


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14th Nov, 2017
Amazing recipe, I've never managed to cook a sauce so rich and shiny before. The second time I tried it I think I left it on the heat too long at the end and ended up simmering away too much of the cream. It was still good but was much thicker and cheesier than I would have liked, so just beware of that.
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