Fettuccine alfredo

Fettuccine alfredo




  • Cooked fresh fettucine pasta (4 serves)
  • 1/2 cup butter
  • 3 cloves garlic, crushed
  • 2 cups freshly grated parmesan
  • 1 egg yolk
  • 2 cups cream, thickened salt and pepper


In a frypan melt the butter and add the crushed garlic to cook for 2 mins.

Pour 1 cup of cream into the pan to heat gently and mix the egg yolk into the remaining cream with a fork.

Whisk the 2nd cup of cream in and heat gently. Just as the mixture starts to bubble add the parmesan 1 cup at a time, continually whisking.

Season to taste and add the cooked fettucine into the sauce and stir it through.


  • Don’t skimp on the quality of your ingredients with this dish. Because it is basically creamy cheese pasta, you need freshly grated parmesan and good quality fresh fettucine.
  • Take care with the seasoning and be careful not to burn the garlic. If you do burn the garlic discard it and start again.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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