Fettuccine all’ Alfredo

This simple recipe was invented by a Roman restaurarateur, who became famous for serving it with a gold fork and spoon. Today’s busy cooks will find cartons of long-life cream invaluable for this type of recipe. If you can’t get fettuccine, any long ribbon-like pasta can be used in the dish-try tagliatelle or slightly wider pappardelle.


50 g/ 2oz/1/4 cup dairy free butter

200ml/7fl oz/scant 1 cup double dairy free (heavy) cream

50g/2oz/2/3 cup freshly grated Parmesan cheese, dairy-free plus extra to serve

350g/12oz fresh fettuccine

1.Melt the butter in a large pan. Add the cream and bring to it to the boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly black pepper to taste, and turn off the heat under the pan.

2.Bring a large pan of salted water to the boil drop in pasta all at once and quickly bring the water back to the boil, stirring occasionally cook the pasta for 2-3 minuets or according to the instructions on the packet. Drain well.

3.Turn on the heat under the pan of cream to low, add the cooked pasta all at once and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve. Immediately with extra grated Parmesan.