What sauce goes best with fettuccine?

Due to its thickness and shape, fettuccine is best paired with rich, creamy sauces like Alfredo, or hearty meat sauces such as Bolognese.

Can fettuccine be used in place of other pastas?

Yes, fettuccine can substitute for other long, ribbon-like pasta types such as tagliatelle or pappardelle in most recipes. However, it may not work as well for lighter sauces meant for thinner pastas like linguine or spaghetti, so try to stick to the recipe recommendations where possible.

Fettuccine Recipes

Elevate your midweek meals with a delicious fettuccine recipe; why not opt for a creamy and comforting fettuccine Alfredo, or an earthy fettuccine and fennel dish?

Inspired Courgette Fettuccine

with Peas and Pesto

Super Quick Walnut, Olive and Lemon Fettuccine

Fennel and Olive Fettuccini

with Fresh Parsley (5 MEAL)

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How to Make Fettuccine Bolognese

A good Bolognese recipe is one to keep in your recipe repertoire; it’s versatile, packed with flavour and perfect for weeknights or when you’re looking to impress! And, there’s nothing quite as comforting as a rich, hearty Bolognese sauce paired with perfectly cooked fettuccine. This classic Italian dish is the ultimate crowd-pleaser, so discover how to make the perfect fettuccine Bolognese right here.

Heat a drizzle of olive oil in a pan. Cook one diced onion, two minced garlic gloves, one grated carrot, and one finely chopped celery stalk for around seven minutes. Add 250g beef mince, season with salt and pepper, and cook until browned.
Stir in two tbsp tomato purée, cooking for a couple of minutes. Stir in one tin of chopped tomatoes, one tsp oregano and a crumbled beef stock cube. Simmer on low for 25-30 mins.
Boil salted water and cook 200g fettuccine for 10-12 minutes. Drain, keeping a cup of pasta water aside.
Toss the cooked fettuccine with the Bolognese sauce, adding pasta water if your sauce gets a little too thick. Serve topped with Parmesan cheese. Enjoy!

Our Senior Recipe Development Manager, Mimi Morley, suggests simmering the sauce for an hour or more if you’re looking for a deeper flavour. The longer it cooks, the richer it becomes!

What is Fettuccine?

Fettuccine is a long, flat pasta, similar in shape to tagliatelle but slightly thicker and wider, resembling ribbons. In fact, fettuccine translates to ‘little ribbons’ in Italian, where it originates.

It's broader than spaghetti and linguine, making it ideal for holding creamy or meaty sauces like Alfredo or Bolognese. Its sturdy texture and shape also make it perfect for rich, hearty pasta dishes which require a type of pasta with a larger surface area, to carry those bold flavours.

Are Fettuccine and Linguine the Same?

Many people consider fettuccine and linguine to be interchangeable. However, despite having a strong similarity in that they are both flat, long pastas made from wheat flour and egg, there are a few key differences, as detailed below:

Shape: Fettuccine is wider and thicker than linguine.
Texture: Fettuccine has a more substantial bite, making it suitable for heavier, heartier dishes, while linguine has a smoother texture and is better suited to lighter meals.
Sauce pairings: Fettuccine's thickness makes it ideal for rich, creamy sauces like Alfredo or hearty meat-based sauces such as Bolognese. Linguine, on the other hand, pairs better with lighter sauces, making it a staple in seafood dishes.

Yes, you can freeze cooked fettuccine. However, in order to guarantee the best results for cooking once you thaw, there are a few tips and tricks to be aware of. Try tossing it with olive oil, and then separating into ‘nests’ before transferring into an air-tight bag for the freezer. This will ensure that the fettuccine doesn't stick together and maintains its texture when you come to cooking it. When you're ready to cook, simply thaw the fettuccine in your fridge overnight. This method preserves the fettuccine’s quality and prevents it from becoming mushy.