Classic alfredo pasta

Classic alfredo pasta

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  • 1 cup cream
  • ½ cup good quality chicken stock
  • 80 g Parmesan, finely grated
  • 200 g gammon or smoked ham, sliced
  • 250 g portabellini mushrooms, halved and pan fried
  • 250 g fettuccine, cooked al dente
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Heat the cream and chicken stock in a saucepan over a medium heat. Simmer until reduced by half, then remove from the heat. Mix in half the Parmesan and sliced ham. Add the pan fried portabellini mushrooms.

2. Toss through cooked pasta. Sprinkle over the remaining Parmesan and season to taste.

Find more pasta recipes here. 

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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