Alfredo sauce
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Alfredo sauce

By Samuel Goldsmith

Enjoy this classic Italian sauce folded into cooked pasta. It’s been adapted over the years to include double cream, making it rich, unctuous and delicious

  • Prep:5 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 704
  • fat 54g
  • saturates 33g
  • carbs 37g
  • sugars 0g
  • fibre 3g
  • protein 16g
  • salt 0.57g

Ingredients

  • 25g butter
  • 2 garlic cloves, crushed or finely grated
  • 300ml double cream
  • 1tsp Italian dried herbs
  • 100g parmesan, grated
  • ½ small bunch parsley, finely chopped
  • 400g pasta, cooked

Method

  1. Melt the butter in a pan over a medium-low heat and fry the garlic for 1 min until softened but not browned. Stir in the cream and mixed herbs, and bring the cream to a gentle simmer, lowering the temperature if necessary. Add the parmesan, stirring continuously until it has melted. Sprinkle over the parsley (you can reserve a little to garnish, if you like). Fold into the cooked pasta and serve.

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