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Fettuccine Alfredo

A pasta dish made from fettuccine pasta tossed with parmesan cheese and butter.  Fettuccine Alfredo is a popular Italian dish which is very quick to make. Surprisingly, traditional Fettuccine Alfredo doesn’t contain mushrooms or ham but I’ve included it in the recipe as that is what we South Africans are used to! Feel free to leave these two ingredients out if you would rather keep it traditional.

Serves 2 – 4 (depends on how hungry you are)


  • 500g dried fettuccine
  • 6 tbsp butter
  • 150g sliced cooked ham
  • 250g chopped mushrooms
  • 1 cup cream
  • 1 cup finely grated parmesan
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • fresh parsley for garnishing


  1. Cook the fettuccine in a pot of rapidly boiling salted water until the pasta is al dente (not soft and mushy).
  2. While the pasta is cooking, melt the butter in a saucepan over medium-high heat. Fry the mushrooms then add the cream and ham and bring to the boil.
  3. Cook until sauce has reduced, or for about five minutes, stirring gently.
  4. Remove from the heat.
  5. Place pasta in a serving dish, sprinkle with the parmesan cheese then pour the sauce over the pasta to melt the cheese.
  6. Gently mix the pasta and sauce together.
  7. Season with salt and pepper.
  8. Garnish with parsley and a little parmesan.

Married to my soulmate & mother of two, professional chef/hospitality lecturer & foodie writer for this website.

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