- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
As far as pasta dishes go, they don’t come much more comforting than a classic fettuccine Alfredo. Creamy and rich, it’s an indulgent weeknight meal.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g fettuccine
- 4 free-range egg yolks
- 1 cup (80g) finely grated parmesan
- 25g butter
- 1 shallot, finely chopped
- 4 garlic cloves, crushed
- 300ml carton thickened cream
- Chopped flat-leaf parsley, to serve
- Finely grated parmesan, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the pasta water.
Step 2
Meanwhile, combine the egg yolks and parmesan in a small bowl.
Step 3
Melt the butter in a large deep frying pan over medium heat. Cook shallot and garlic, stirring, for 5 mins or until the shallot softens. Add the cream and reserved pasta water and bring to a simmer. Reduce heat to low.
Step 4
Add 1 cup of the cream mixture to the egg mixture and whisk to combine. Return mixture to frying pan. Bring mixture to a simmer. Remove from heat. Add the pasta to the frying pan. Toss to combine. Season.
Step 5
Serve fettuccine Alfredo sprinkled with parsley and parmesan.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use leftover egg whites in this brekkie wrap – the recipe calls for three egg whites, but you can use the four leftovers from this pasta. You can also freeze egg whites – either freeze individually in ice cube trays or freeze altogether in an airtight container (label with how many you have frozen). Defrost in the fridge overnight.
How to make the classic fettuccine Alfredo recipe
Some pasta dishes that make your mouth water hearing their names – pasta carbonara, spaghetti bolognaise and lamb ragu with pappardelle all spring to mind. Fettuccine Alfredo is one of those dishes. This recipe is creamy, silky and flavoursome thanks to the big hit of parmesan. Its simplicity is what makes it taste so good and also what makes it so easy to whip up. Follow these tips for getting it right and put it on the dinner table tonight.
The original fettuccine Alfredo pasta recipe: where it all began
It may come as a surprise to learn the original recipe for Alfredo fettuccine did not contain any cream. The sauce was a simple mix of butter, parmesan and a little of the pasta cooking water. It was invented by Italian restaurateur Alfredo Di Lelio in 1908 when he served it to his wife. Following her rave reviews, he added it to the menu at his trattoria, and the words “fettuccine” and “Alfredo” have been synonymous ever since. The Italian meal quickly became a favourite among locals and visiting celebrities, with the likes of Elizabeth Taylor, Ava Gardner and Alfred Hitchcock all said to be fans.
The recipe with cream, which we all know today, is thought to have been invented by an American pasta company in the 1960s, resulting in a richer, more decadent pasta. These days, there are endless variations on the fettuccine Alfredo pasta recipe, with broccoli a common addition and chicken fettuccine Alfredo a popular twist.
How to make an Alfredo fettuccine sauce
The best thing about Alfredo pasta fettuccine – including the rich flavour – is how quick and easy it is to make. In our Alfredo fettuccine pasta, we use egg yolks for extra creaminess – but you need to take care when adding egg to a hot mixture.
To make this Alfredo sauce fettuccine recipe, first, mix the egg yolks with the parmesan. Then, start on your hot cream mixture. Instead of adding the egg mix straight into the frying pan, add a cup of the hot cream mixture to the bowl with the egg and whisk constantly to combine. Using this method, you avoid cooking the egg over the heat, where it may cook too quickly and scramble. Once this is combined, you can add the egg mix to the pan.
What is the best pasta to use in Alfredo fettuccine?
The name says it all – fettuccine is perfect for this recipe because the wide flat pasta gives the sauce plenty of surface area to cling onto. The recipe will work with linguine and pappardelle, and, in a pinch, spaghetti. Steer clear of short pasta like spirals or macaroni, as the sauce will not cling to those shapes.
Tips for serving classic pasta dishes
A classic Italian pasta calls for garlic bread on the side. Buy a premade garlic bread to save time – or make your own in the air fryer. Another great pairing is a simple herb-packed green salad – or combine your two sides and serve a green salad with garlic bread croutons.
FAQs
Fettuccine Alfredo
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g fettuccine
- 4 free-range egg yolks
- 1 cup (80g) finely grated parmesan
- 25g butter
- 1 shallot, finely chopped
- 4 garlic cloves, crushed
- 300ml carton thickened cream
- Chopped flat-leaf parsley, to serve
- Finely grated parmesan, extra, to serve
Description
As far as pasta dishes go, they don’t come much more comforting than a classic fettuccine Alfredo. Creamy and rich, it’s an indulgent weeknight meal.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the pasta water.
Step 2
Meanwhile, combine the egg yolks and parmesan in a small bowl.
Step 3
Melt the butter in a large deep frying pan over medium heat. Cook shallot and garlic, stirring, for 5 mins or until the shallot softens. Add the cream and reserved pasta water and bring to a simmer. Reduce heat to low.
Step 4
Add 1 cup of the cream mixture to the egg mixture and whisk to combine. Return mixture to frying pan. Bring mixture to a simmer. Remove from heat. Add the pasta to the frying pan. Toss to combine. Season.
Step 5
Serve fettuccine Alfredo sprinkled with parsley and parmesan.