Tagliatelle Alfredo

Butter, Parmesan and cream make a sauce that clings to fresh tagliatelle. A little pasta water loosens it when needed. Fresh pasta cooks quickly, so grate the cheese before the noodles go into the pot.

For this Alfredo-style version, use 250 g fresh tagliatelle, 50 g butter, 50 g Parmesan, 60 g whipping cream with 30% fat and 20 g parsley. The cream is a fixed ingredient in this recipe. Grate the Parmesan freshly and keep the heat low so it mixes smoothly into the sauce. Reserve a cup of pasta water, then add it gradually only until the sauce coats the pasta.

For more quick pasta ideas, browse my pasta and rice recipes. Serve tagliatelle Alfredo straight after tossing; the sauce thickens as it stands.

Easy recipe

Tagliatelle Alfredo

Butter, Parmesan and cream make a sauce that clings to fresh tagliatelle.

Prep time

5 min

Cook time

15 min

Yield

2 servings

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Ingredients

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• 250 gfresh tagliatelle, from the refrigerated section
• 50 gbutter
• 50 gparmesan, freshly grated
• 60 gwhipping cream, 30% fat
• 20 gparsley, freshly chopped
• salt, pepper

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Instructions

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1. Bring a pot of salted water to the boil. Grate the Parmesan finely, cut the butter into pieces and chop the parsley. Cook the fresh tagliatelle according to the packet instructions until al dente.
2. Meanwhile, melt the butter gently in a deep pan over low heat. Stir in all 60 g cream and warm gently without boiling vigorously.
3. Reserve a cup of pasta water. Lift the tagliatelle into the pan with tongs and toss with the sauce. Lower the heat or briefly take the pan off the heat, then stir in the grated Parmesan gradually. Add reserved pasta water a little at a time, only until the sauce is silky and coats the pasta.
4. Season with salt and pepper. Fold in the chopped parsley and serve immediately. Avoid high heat once the Parmesan has been added.

Nutrition per serving

Calories

716 kcal

Protein

24 g

Carbohydrates

65 g

Sugar

2.8 g

Fat

39.6 g

Saturated fat

23.4 g

Fibre

4 g

Salt

1.01 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace