Dairy Farmers of Canada

Fettuccine Alfredo

Life is always better and tastier with butter and cream… Especially when they come from Canadian producers!
- @folksandforks

  • Prep: 20 minutes
Yields 4
Fettuccine Alfredo


  • ¾ of a 454 g package of fettucine

    ⅓ cup of cold Canadian salted butter

    2 garlic cloves, finely chopped

    ¼ cup of dry white wine

    473 ml 35% Canadian cooking cream

    1 cup freshly grated Canadian Parmesan

    ¼ cup of cooking water (if needed)

    Salt and pepper from the mill

    Chopped fresh parsley, to taste


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



In a pot of salted boiling water, cook the pasta until al dente. Keep some cooking water, drain, then set aside.

While the pasta is cooking, in a saucepan over low heat, melt the Canadian butter. Add the garlic, then cook for 2 minutes.

Deglaze with the white wine, reduce for 1 minute, then add the cream and Canadian Parmesan cheese. Let the sauce reduce for about 5 minutes, stirring occasionally.

When the sauce is smooth, add freshly ground pepper and salt to taste.

Toss the pasta with the sauce, then add a little cooking water if needed.

Serve immediately, then garnish with chopped fresh parsley and a little more freshly ground pepper.