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Fettuccine Alfredo with Crème Fraîche

Makes 2 servings

  • 8 ounces fettuccine noodles
  • 3 tablespoons unsalted butter
  • 1 cup crème fraiche
  • 1 cup freshly grated Parmesan cheese
  • salt and pepper
  • freshly grated nutmeg
  1. Have butter and crème fraîche at room temperature.
  2. Cook noodles al dente.
  3. While pasta is cooking, using a wide, shallow pasta serving dish, distribute butter in walnut-sized pieces around surface of serving dish.
  4. Distribute crème fraîche by tablespoons around surface of serving dish.
  5. Grate Parmesan cheese.
  6. When noodles are cooked and drained, empty them over the butter and crème fraîche.
  7. Mix well by lifting and turning with two forks.
  8. Add half the Parmesan and mix in by lifting and turning with two forks.
  9. Pass the remaining Parmesan to top the pasta. Pass fresh nutmeg to grate on top of pasta.

Recipe provided by the California Milk Advisory Board, courtesy of Kendall Farms

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.