Pasture to Plate


Fettuccine Alfredo

This superb dish is easy to make but that doesn’t mean it wont impress!

Serves 6


  • 375g Oliana fettuccine pasta
  • 40g Dodoni butter
  • 2 garlic cloves, crushed
  • Pinch of ground nutmeg
  • 1 cup thickened cream
  • 90g mascarpone, at room temperature
  • 45g finely shredded parmesan
  • Freshly ground black pepper
  • 35g shaved parmesan


Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.

Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.

Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.