Garlic & Basil Fettucine Recipe

Garlic & Basil Fettucine


  • 300-400g fresh mixed (normal and spinach) fettucine.
  • 1/2 - 2/3 cup of single cream.
  • 2 medium garlic gloves.
  • Handful of fresh basil.

How to make Garlic & Basil Fettucine

Nice and easy, mega tasty.
  1. Peel and finely chop the garlic.
  2. Add garlic to the cream.
  3. Finely chop the basil.
  4. Add basil to the cream and stir well.
  5. Let the garlic and basil fuse into the cream whilst you prepare the rest of your meal.
  6. 2-3 mins before you want to plate up and serve - drain your pasta.
  7. Give the cream one final stir and add to the pasta, stir well - cover and let rest for 1 minute whilst you plate up.
  8. Plate up the pasta and away you go.
Note; I always lightly salt the water for pasta, and add a little olive oil to stop the pasta sticking.
Question from the Chef

“What's your favorite way to cook with Fettucine?”

  • Qarpon
    Qarpon says

    does the cream need to be heated or you use it cold?

  • carlfarmer
    carlfarmer says

    I usually pour it cold over the pasta, then as described in step 7 if you let it rest for a while - the heat in the pot/pasta will bring it up to temperature. Of course there is nothing to stop you heating it. Low heat whilst continuously stirring the pasta maybe?

  • Delilah
    Delilah says

    Quick note: real pasta's water HAS to be salted in order pasta to be properly cooked :) So you do it right, by adding salt to the water in which you will cook the pasta. Not doing so it's wrong. Spread the word, as I noticed many foreigners do not add salt to the cooking water and the results can't be exciting, I guess. Thanks for the nice recipe ;)

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