Fettucine alfredo
Fettucine alfredo

Fettucine alfredo

Preparation 15 minutes
Cooking time 15 minutes
Servings 4


  • 500 g (1 lb) fresh fettucine
  • 80 ml (1/3 cup) salted butter
  • 2 garlic cloves, minced
  • 2 green onions (white part only), finely sliced
  • 60 ml (1/4 cup) white wine
  • 250 ml (1 cup) 35% cream
  • 250 ml (1 cup) Parmesan cheese, grated
  • Salt and freshly ground black pepper


  1. Bring salted water to a boil.
  2. Add the fettucine and cook until al dente.
  3. Meanwhile, melt the butter in a skillet over medium-low heat and sweat the garlic and onions.
  4. Add the white wine and reduce.
  5. Add the cream and cheese and simmer gently.
  6. Mix well and season with salt and pepper.
  7. Once the pasta is cooked, reserve 1 or 2 ladles of the pasta cooking water to mix with the cream mixture if required.
  8. Drain the pasta well and add to the cream mixture in the skillet.
  9. Mix thoroughly to coat all the pasta.
  10. If necessary, stir in some of the reserved pasta water.
  11. Adjust the seasoning. Serve.
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