Easy Fettuccine Alfredo

Ingredients

• 180 ml (¾ cup)double cream
• 43 g (3 tablespoons)unsalted butter
• about 50 g (½ cup)freshly grated Parmesan
• 170 g (6 oz)fettuccine (linguine also works)
• to tastesalt
• to tastefreshly ground black pepper
• about 110 g (¾ cup)frozen peas

Instructions

1. 1

   Boil the water

   Bring a large pot of water to the boil.

2. 2

   Warm cream and butter

   Put the cream and butter in a 2-cup glass measuring jug. Microwave in 30-second bursts until the butter has melted and the mixture is steaming, then set it aside.

3. 3

   Grate the cheese

   Grate the Parmesan if you have not already done so.

4. 4

   Cook the pasta

   When the water boils, add a few generous pinches of salt, then add the pasta. Stir once and cook according to the packet instructions.

5. 5

   Add the peas

   Just before the pasta is cooked, stir in the frozen peas and cook for 1 minute.

6. 6

   Reheat the mixture

   Briefly microwave the cream and butter mixture again, until steaming.

7. 7

   Drain the pasta

   Drain the pasta and peas, then transfer them to a serving bowl.

8. 8

   Melt in Parmesan

   Add the Parmesan to the pasta and toss well so that it melts.

9. 9

   Finish the sauce

   Pour the cream and butter mixture over the pasta and stir. Taste, then add salt and pepper as needed.

10. 10

    Serve straight away

    Serve immediately.

What is fettuccine Alfredo?

Fettuccine Alfredo is an Italian pasta dish named for its broad ribbons of pasta and creamy, buttery cheese sauce. This version uses cream alongside butter and Parmesan for a quick, rich coating, with peas adding a sweet green contrast.

It suits a short cooking window: the sauce is warmed while the pasta cooks, then tossed together just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 944 calories, 25g protein, 81g carbs, 58g fat.

Most of the carbohydrates come from the pasta, while the cream, butter and Parmesan provide much of the fat. Parmesan and the pasta contribute some protein, with the peas adding a little more. A side salad or extra vegetables can balance the plate with freshness.

Choose the pasta and cheese

Pasta shape: Fettuccine’s wide strands hold the sauce well, while linguine is a suitable alternative. Cook whichever you use according to its packet directions.

Parmesan: Freshly grated cheese melts readily into the hot pasta. Grating it finely helps it mix through rather than clumping.

Warm the cream mixture gently

Short bursts: Microwave the cream and butter for 30 seconds at a time, checking between bursts. Stop when the butter is melted and the mixture is steaming.

Before tossing: Give the mixture a brief reheat if it has cooled while the pasta cooks. It should be steaming when added.

Get the pasta texture right

Pasta: Start checking near the packet’s suggested cooking time so the strands do not become too soft. Stirring once after adding them helps separate the noodles.

Peas: Add the frozen peas just before the pasta finishes and cook them for 1 minute. This warms them without losing their fresh, tender texture.

Bring the sauce together

Cheese first: Drain the pasta and peas and transfer them to a serving bowl, then toss with the Parmesan so the heat starts to melt it.

Cream mixture next: Pour over the steaming cream and butter, stir, and taste before adjusting the seasoning. Serve promptly while the sauce is warm and fluid.

What to serve alongside

A crisp green salad or simply dressed vegetables offer a fresh contrast to the creamy pasta. Serve them alongside rather than mixing extra ingredients into the sauce.

For a fuller meal, add a simple side of vegetables; the recipe already includes peas, so keep additional sides lightly dressed if you want the pasta to remain the focus.

Recipe notes & tips

• Grate the Parmesan before the pasta is ready so you can toss it in without delay.
• Use a large pot so the pasta has room to cook evenly.
• Taste before adding more salt, as Parmesan is already savoury.
• Reheat the cream and butter mixture briefly if it is no longer steaming.
• Serve as soon as the sauce is mixed through.

Variations

• Use linguine: Swap in linguine and cook it according to its packet instructions.
• Add garlic: Stir finely grated or minced garlic into the warm cream and butter mixture.
• Add herbs: Finish with chopped parsley for a fresh herbal note.
• Add lemon: Grate a little lemon zest over the finished pasta for a bright accent.
• Use another pea: Replace the frozen peas with an equal amount of another small green vegetable.

Common mistakes to avoid

• Overcooking the pasta: Follow the packet timing and check the texture before draining.
• Adding cold cream mixture: Briefly reheat it until steaming before pouring it over the pasta.
• Using coarsely grated cheese: Grate the Parmesan finely so it mixes into the hot pasta more evenly.
• Adding peas too early: Stir them in just before the pasta is done and cook for 1 minute.
• Salting without tasting: Season at the end because Parmesan adds savouriness.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan or microwave, stirring; add a small splash of water or cream if the sauce has thickened.

Frequently asked questions