Fettuccine Alfredo

Ingredients

• 1 lb Fettuccine
• 1/2 cup Heavy Cream
• 1/2 cup Butter
• 1/2 cup Parmesan
• 2 tbsp Parsley
• Black Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Bring a large pot of salted water to the boil and cook the fettuccine according to the packet timing.
2. While the pasta cooks, warm the cream and butter together in a wide skillet over medium heat.
3. Once the butter has melted and the cream is bubbling gently, whisk in the parmesan until smooth.
4. Season with salt and black pepper and let the sauce sit over the heat until it thickens slightly.
5. Drain the pasta and tip it straight into the sauce, tossing well until every strand is coated.
6. Scatter over the parsley and serve immediately.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.