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Creamy Alfredo-style pasta

Name: Creamy Alfredo-style pasta
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250g store-bought fresh fettuccine; 50g butter; 250ml (1 cup) thick/double thick cream; 250ml (1 cup) fresh cream; 3 eggs yolks, lightly beaten; 100g Parmesan, finely grated + extra, to serve; salt and freshly ground black pepper, to taste

April 8, 2024 (Last Updated: April 15, 2024)

Although Italian purists would argue that you should never, ever add cream to an authentic Alfredo sauce – it should simply be the silky result of an emulsion of grated cheese, melted butter and starchy pasta water – we’ve bent this rule here, with deliciously indulgent results.

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Creamy Alfredo-style pasta

Serves: 2

Cooking Time: 30 mins – Total Time: 30 mins

Ingredients

250g store-bought fresh fettuccine
50g butter
250ml (1 cup) thick/double thick cream
250ml (1 cup) fresh cream
3 eggs yolks, lightly beaten
100g Parmesan, finely grated + extra, to serve
salt and freshly ground black pepper, to taste

Instructions

Bring a large pot salted water to a boil and cook the pasta according to packaging instructions.

In a large frying pan, place the butter and the creams. Bring to a boil and simmer, 1 minute, before removing from heat. Add the egg yolks to the hot cream and whisk into the sauce, then stir in the Parmesan. Add the drained and cooked pasta to the sauce, toss to combine and season to taste. Serve immediately with an extra grating Parmesan.

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