Alfredo two ways

Don’t mind if we do.  

The base uses just three ingredients – and is ready in a flash!

Keep it simple with just 3 ingredients or take things to the next level with crispy pancetta, mushrooms and cream. 

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Classic Alfredo pasta

Serves 2 to 3  
EASY  
GREAT VALUE 
Preparation: 5 minutes  
Cooking: 10 minutes  
 
INGREDIENTS

250 g Woolworths Pappardelle Pasta  
120 g salted butter  
60–80 g Woolworths Hard Cheese, grated, plus extra for serving  
A generous pinch freshly ground black pepper 
 
METHOD

  1. Cook the pasta in a large saucepan of generously salted boiling water until al dente. Before draining, set aside 1–2 cups pasta water.  
  2. Melt the butter in a large shallow pan, then add the hot, drained pasta. Sprinkle over the grated hard cheese, black pepper and add about 1/2 cup reserved pasta water.  
  3. Toss to combine, then serve immediately sprinkled with more cheese. The key to this pasta is to make sure it’s served warm to keep the natural creamy sauce. 

Alfredo pasta with a twist

Serves 2 to 3  
EASY 
GREAT VALUE  
Preparation: 5 minutes  
Cooking: 15 minutes  
 
INGREDIENTS

100 g Woolworths Diced Pancetta  
250 g portabellini mushrooms  
1 cup cream  
250 g Woolworths Pappardelle Pasta  
30 g grated hard cheese, for serving  
 
METHOD

  1. Pan fry the pancetta in a large pan until the fat is rendered.  
  2. Remove the pancetta from the pan, leaving the fat in the pan. Fry the mushrooms in the fat until golden brown, then add the cream and simmer to reduce slightly.  
  3. Cook the pasta in a large saucepan of generously salted boiling water until al dente. Before draining, set aside 1–2 cups pasta water. Add the hot, drained pasta to the sauce and toss to coat.  
  4. Season to taste and sprinkle over the cheese. Add about 1/2 cup of reserved pasta water, toss to combine and serve immediately with the crispy pancetta.