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Fresh Parmesan fettuccine recipe

Fresh Parmesan fettuccine recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Cheese pasta

The egg yolk in this thick creamy pasta sauce adds colour and texture, fresh grated Parmesan cheese adds loads of flavour, you add a dash of appetite and a pinch of love. Do your sums, it all adds up to a gorgeous fettuccine equation!

440 people made this

IngredientsServes: 4

  • 275g fettuccine pasta
  • 110g butter
  • 5 cloves garlic, chopped
  • 240ml double cream
  • 1 egg yolk
  • 160g freshly grated Parmesan cheese
  • 2 tablespoon dried parsley

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a large pot of lightly salted water to the boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large frying pan melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
  3. Pour about a 60ml of the double cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil stir rapidly, using a whisk. Slowly add the cream and egg mixture from the bowl (you do not want the egg to curdle). Continue whisking until well blended.
  4. Add half (80g) of the Parmesan cheese and continue to whisk with the cream mixture. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.


If possible, buy a very good and very hard block of real Parmesan cheese in triangle form; when making sauce, keep it smooth by ensuring that the cream doesn't boil or reduce too much.

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Reviews & ratingsAverage global rating:(491)

Reviews in English (393)


I used this recipe as a side dish, but it could take center stage too, with the addition of chicken or shrimp. I wouldn't change a thing, though because I forgot that the directions of recipes don't change when scaling, I mistakenly only used two cups of Parmesan cheese, instead of four cups (I doubled the recipe). Honestly, I couldn't tell anything was wrong and didn't discover my error until after all was said and done. Though in restrospect, the sauce was thinner than one might expect. My discriminate wife rated this one a 9 on a scale of 1 to 10. I would certainly agree. It's a fabulous recipe. I bought a more expensive brand of Parmesan cheese and grated it immediately before use, and I highly recommend doing that. Spending a couple more bucks to get good cheese is definitely worth the investment. I've tried and reviewed over 200 recipes at this site, many of them very good, and this one is certainly in the top 10%.-07 May 2006


This recipe is great! Definitely a keeper because it is rich, creamy, and has a good flavor. It also does not separate like some other recipes that I've tried. HOWEVER, I am surprised that no one has really commented that 5 cloves of garlic is a bit too much. Don't get me wrong, we LOVE garlic, but 5 cloves??? We only used 3 cloves and it was still very strong. I can't even imagine what 5 cloves would taste like! Unless you want your sauce to be overpowered by the garlic, cut down to 2 or 3 cloves. We also used regular whipping cream instead of heavy whipping cream and it turned out perfectly. NOTE: For those of you who got a lumpy sauce, don't use the Kraft parmesan that is in the green can! That stuff has been processed and will not melt correctly. You must use the stuff that is in the refrigerated cheese section of your grocery store. You can find them in wedges or preshredded bags, but it must be fresh.-16 Feb 2005


I was a little skeptical of this recipe because of the garlic and raw egg but I saw so many positive comments in the reviews that I decided to select this one over all the ones posted on this site. I made this in addition to the ham meal for Christmas and it was a huge hit. The fettucini alfredo connoisseurs at the table said it was "to die for". I would definitely recommend this.The only thing I did different was to add shrimp.-27 Dec 2002

Homemade Fettuccine Pasta with Recipe for Alfredo Sauce

You have to make these Fettuccine noodles that are rolled out by hand and tossed in a delicious creamy authentic Alfredo sauce.

There are few things I enjoy more than making and eating homemade fettuccine noodles. Because making pasta is a bit of a labor of love I look forward to every single bite in dishes such as Homemade Pasta and Smoked Salmon and Pappardelle with Tomato Sauce.

Homemade fettuccine noodles are super simple to make, and I promise you’ll never look at store-bought noodles the same after you try it.

When I dine out at Italian restaurants I expect them to be making their pasta homemade as well as their sauces. Store-bought pasta is all well and good but when I’m eating out at restaurants they straight up need to be rolling it out by hand in the back!

I can guarantee if you were blindfolded and ate pre-made pasta along with these homemade fettuccine noodles you would immediately know the difference.

  1. This simple and delicious recipe starts by adding all of the ingredients, except Parmesan, into a large pot.
  2. Bring the mixture to a boil over medium-high heat. Once mixture is boiling, reduce the heat to medium and simmer, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente. Stirring will ensure the pasta cooks evenly and doesn’t stick together or to the bottom of the pot.
  3. Remove the pot from the heat and stir in the Parmesan until the sauce is thick and creamy.
  4. Season with salt and pepper as needed, top with more Parmesan and serve.

The difference between Italian-American fettuccine alfredo and the original dish

Before delving into exactly where the recipes for the two dishes diverge, it’s important to get some background on how di Lelio managed the fame that accompanied the popularity of his restaurant. The legendary chef retired in 1943 and left the family business to his son Armando. Just three years later, he sold the restaurant to two of his waiters.

But the family wasn’t ready to divest from the restaurant business. In 1950, Armando opened Il Vero Alfredo, or “The True Alfredo,” with his father’s blessing. The restaurant is still in the family management passed to Alfredo III and his sister Ines di Lelio in 1982.

Here is where fettuccine alfredo as Americans know it comes into play: The family opened a second location at Rockefeller Plaza in 1977 called Alfredo of Rome (which has since closed). It was there, on American soil, where the recipe for di Lelio’s original fettuccine alfredo transformed into the dish we know today. The alfredo sauce, which now catered to American tastes rather than Italian, evolved to include ingredients like flour, cream, milk, and shrimp or chicken.

To this day, di Lelio’s original recipe only contains three ingredients: fettuccine, young Parmesan cheese, and butter. That’s what you’ll get if you order the dish at Il Vero Alfredo. In fact, across Italy, you’re likely to encounter blank stares if you request “fettuccine alfredo” and expect to be served fettuccine noodles doused in a heavy cream sauce.

What we call alfredo sauce here in the US doesn’t exist in Italy. Its closest cousin is similar to di Lelio’s invention: a sauce known in Italy as “al burro” (with butter) — pasta served with melted butter that’s sometimes infused with fresh sage, as well as grated Parmigiano. So if you want to try the Italian version of fettuccine alfredo, you might have better luck ordering fettuccine al burro.

1 pound fresh or dried fettuccine
1/2 cup butter
1/2 cup finely chopped fresh basil
1/2 cup finely chopped fresh parsley
2 cloves garlic, minced
1 tablespoon fresh lemon juice
salt, to taste
black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Cook the pasta as directed on package. Drain well and keep warm.

Meanwhile, melt the butter in a saucepan over medium heat. Stir in the basil, parsley, garlic, lemon juice, salt and pepper. Cook, stirring occasionally, until the herbs start to wilt a little.

Place the cooked fettuccine in a large bowl. Pour the herb-butter sauce over the hot pasta and toss to coat thoroughly. Sprinkle individual servings with grated Parmesan.

The next step is to pour salted water and boil.

Cook the pasta in the salted water for 4 minutes until it becomes tender. (It must be firm enough to the bite).

Stir occasionally while cooking.

A heavy large skillet must be taken.

Stir in 2 cups of cream and lemon juice. (Make sure that they blend well)

Butter needs to be added and cook over medium heat for 3 minutes and stop when the butter melts.

You have to keep on stirring while cooking

Now, the pasta should be added and tossed.

The remaining 1/2 cup of cream and parmesan should be added to cream sauce in the skillet.

1Then, you have to add white pepper, salt, nutmeg and lemon zest.

The pasta mixture needs to be tossed over low heat for 1 minute. (You can stop when the sauce gets thickened.

Fresh Parmesan fettuccine recipe - Recipes

This month, food bloggers are sharing their favorite three-ingredient pastas. Today, Heather from Flourishing Foodie shares her recipe for fettuccine with mushrooms, walnuts and parmesan, a rich combination she discovered by accident. The best part? It takes just 10 minutes to make. Here’s how…

Fettuccine with Mushrooms, Walnuts and Parmesan
by Heather Hands of Flourishing Foodie

I stumbled across this dish one night after work, when I was rummaging through the fridge trying to think of something to prepare for dinner. With only a few ingredients in my fridge (a small bag of mushrooms, a piece of Parmesan cheese and a stick of butter), I wasn’t completely confident that I could make something out of those few ingredients.

I liked the idea of pairing mushrooms and walnuts, as they are a combination that has worked well in many dishes before. Lately, I’ve been pretty excited about adding nuts to my meals, and not just salads. They add a nice earthiness and crunch for flavor, and they are a great source of protein and healthy fats. Luckily I had a small jar in the cupboard perfect for this dish.

Beurre noisette, a french term for brown butter or literally “hazelnut butter,” is one of the most amazing flavors I have ever experienced. Brown butter is made by heating butter over low heat until the butterfat and milk solids separate. The milk solids turn light brown and fall to the bottom of the pan. The whole process produces a rich nutty flavor that is irresistible. Frying the mushrooms in brown butter brings out the most intensely wonderful flavors from the mushrooms. The Parmesan cheese adds the perfect amount of salty and creaminess to tie it all together.

This meal has been a hit around my house, and my husband is convinced that I have slaved over the stove for hours. Little does he know that it only takes me 10 minutes to prepare. Some secrets are best kept to ourselves.

Recipe: Mushroom, Walnut and Parmesan Fettuccine

4 ½ oz dry fettuccine pasta
4 tbsp unsalted butter
2 ½ cups white or crimini mushrooms, sliced
¼ cup walnut halves
2 oz Parmesan cheese, grated
Sea salt and fresh cracked pepper to taste

In a large pot of boiling water, add the fettuccine and cook until al dente.

A few minutes before the pasta has cooked, in a large frying pan on low heat, heat the butter until it begins to pop and sizzle. Add the sliced mushrooms and fry until the butter is light brown and the mushrooms are soft. Add the walnuts and fry for a minute or two until they are warm and coated with butter.

Drain the pasta. Toss in a large bowl with the mushrooms and walnuts. Add the grated Parmesan cheese, and season with sea salt and fresh black pepper. Serve warm.

(Photos and recipe by Heather Hands. Thanks to Caroline Donofrio for her help with this series.)

What Kind Of Cheese Do You Use In Alfredo Sauce?

My mom’s Alfredo Sauce recipe card said specifically use “Locatelli Cheese”…which really just means Pecorino Romano. I guess that’s the brand she used! But you could easily sub in fresh grated Parmesan, or even a blend of cheeses like Romano, Pecorino, or Asiago. You can get creative with the cheese you use, but just make sure it’s a hard, sharp cheese!

Cook the pasta first. You can use any brand of fettuccine noodles. If you like fresh, use fresh. A box of noodles will do just fine though.

Melt a stick of butter in a skillet. Add the freshly cooked, drained pasta. Toss it with the butter and add in a cup of heavy whipping cream and a cup of grated Parmesan cheese. Toss it all to coat the pasta.

Note that it’s important to use finely grated (not shredded) Parmesan cheese. You want the cheese to really coat the noodles and not just be an accent. Grab a wedge of Parmesan and grate it freshly yourself for the best flavor. Season your Fettuccine Alfredo with salt and pepper, to taste. Add fresh parsley, if desired. And it’s always nice to serve it with a little extra grated Parmesan on the side for the cheese lovers in the house.

Sometimes when you order this dish in a restaurant, the noodles are completely swimming in Alfredo sauce. That’s overkill, and far too caloric. Fettuccine noodles that are lightly coated in the Alfredo sauce is a much better way to go. That’s what we have here.

Recipe Summary

  • ¼ cup olive oil, divided
  • 3 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • 6 quarts water
  • 3 ¼ teaspoons kosher salt, divided
  • 8 ounces uncooked fettuccine
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • ⅓ cup coarsely chopped fresh flat-leaf parsley

Heat a large skillet over medium heat. Add 2 tablespoons oil swirl to coat. Add garlic cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.

Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley toss. Place 1 1/2 cups pasta on each of 4 plates drizzle each serving with 1 1/2 teaspoons olive oil.