Chef Helen Marie logoChef, Helen Marie

Cook mode · Italian · Vegetables

Silky Fettuccine Alfredo with Parmesan & Parsley

Tender fettuccine meets a silky butter, cream and Parmesan sauce in this comforting Italian-inspired classic. Choose organic pasta, cream, butter and parsley where available, and serve freshly tossed for the loveliest texture.

25 min hands-on · serves 4 · about 760 calories per serving

Watch it being made — pause anytime and follow along at your own pace.

Heat the pasta water for Silky Fettuccine Alfredo with Parmesan & Parsley
10:00Step 1 of 6
Heat the pasta water

Bring a large pot of about 4 quarts (4 liters) water to a rolling boil. While it heats, grate the Parmesan finely, chop the parsley and cut the butter into pieces. Freshly grated cheese melts more smoothly than pre-shredded cheese.

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On the counter

  • Organic dried fettuccine1 lb (454 g)
  • Organic heavy cream1/2 cup (120 ml)
  • Organic unsalted butter1/2 cup (113 g), cut into pieces
  • Parmesan cheese, freshly finely grated1/2 cup (about 45 g)
  • Organic fresh flat-leaf parsley2 tbsp, finely chopped
  • Freshly ground black pepper1/4 tsp, plus more to taste
  • Fine sea salt1 tbsp for the pasta water, plus more to taste

Nutrition & balance

About 760 calories per person · serves 4

An estimate, not a nutrition label. Portions, ingredient brands and cooking methods affect the total.

To round out your plate

  • Add a side of leafy greens or colorful vegetables for variety and fiber.
  • This is a richer dish; pair it with vegetables or fruit and choose a portion that suits you.

Ask a healthcare professional whether vitamin D, B12, iron or any supplement is appropriate for your diet and health needs; food is the first step. Choose organic ingredients when possible.

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