🍝 Fettuccine alla panna
Fettuccine alla panna is one of the simplest Italian cream pastas: ribbon pasta simmered briefly in cream, then finished with grated parmesan and a little nutmeg. The cream reduces into a silky, pale sauce that coats the pasta, with a gentle savoury note from the cheese and warmth from the nutmeg. It is served hot as a first course or light main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g dried fettuccine
- 250 ml cooking cream
- 60 g parmesan, grated
- a pinch of grated nutmeg
- salt, black pepper
Method
- Cook the fettuccine in salted boiling water until just al dente; keep some pasta water.
- Warm the cream in a wide pan with the nutmeg and let it reduce slightly for 2–3 minutes.
- Add the pasta and toss for a minute so it absorbs the sauce.
- Stir in the parmesan, loosen with pasta water if needed, season and serve.
How to make it lighter
- Use light cooking cream or replace part of the cream with pasta water.
- Add steamed peas or spinach to the sauce for more volume on the plate.
- Keep the parmesan to about 15 g per plate for flavour without a heavy finish.
History
Pasta alla panna is a simple dish of Italian home and trattoria cooking. It is a close relative of fettuccine Alfredo. Today it is a quick family dish in Italy and a common base for variations with mushrooms or peas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →