Cinema snacks: recreating recipes from the screen

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When it comes to cosy Christmas comfort movies, The Holiday reigns supreme; old-school rom-com charm, snow-dusted cottages and of course… the famous Christmas Fettuccine. While The Holiday never actually spells out what’s in the dish, the internet is convinced it’s Fettuccine Alfredo. So naturally, we followed the crowd. (When does that ever go wrong?)

A Very Saucy Origin Story

Back in early-1900s Rome, an Italian restaurateur named Alfredo di Lelio created the original dish for his pregnant wife, who’d lost her appetite. His solution? A simple, gentle, buttery bowl of comfort made with parmesan, butter, and a little pasta water. This silky emulsion sauce is nutty, delicate, and elegant, known in Italy as fettuccine al burro.

Then Hollywood got its hands on it. Douglas Fairbanks and Mary Pickford tried Alfredo’s pasta on their honeymoon, fell in love with it, and brought the idea back to Los Angeles. Over time, America made the dish it's own, with the addition of cream, garlic, and sometimes cream cheese or milk. It's thick and indulgent, an absolute winter treat

Christmas Fettuccine

To make it extra festive, and to honour Iris and Miles with something properly special, we’ve added a drizzle of truffle oil and crowned the dish with fresh shaved truffle. Naughty, luxe, and perfect for December.

For the fettuccine, you can use dried to keep things simple, or go full “I live in the countryside now” and make your own. We followed the golden rule: 100g 00 flour + 1 large egg per person. All you need is a rolling pin and a knife, and obviously a Christmas playlist going in the background. Whether you're hosting a cosy Christmas Eve dinner, or just want something that thankfully avoids turkey, this dish is pure holiday magic.

Goodbye for now...

Thanks so much for cooking, watching, and eating with us throughout 2025. Wishing you the merriest Christmas, the happiest holidays, and the silkiest, slurpiest fettuccine.

Until next year… Bite Club out.

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INGREDIENTS (serves 2)

• 200g '00' flour 

• 2 large eggs 

• ½ tbsp olive oil 

• ½ tsp salt

METHOD

Place the flour into a pile on a clean worktop, and create a well in the centre.

Crack the eggs into the well, and pour in the olive oil and salt. Break up the egg with a fork, and then using the fork, slowly incorporate a little flour at a time from the wall of the well, until you form a  shaggy dough. 

Using your hands, bring the dough together into a ball, then knead for 8-10 mins until smooth, bouncy and tacky, but not sticky. 

Wrap in cling film, and leave to rest for 30 mins before rolling and shaping. 

Divide the dough in two, wrapping half of the dough in cling film to prevent it drying out. Roll out one half of the dough into a sheet about 1.5mm thick, using a rolling pin or pasta machine.

Dust the outside of the pasta sheet with a little additional flour to “dry” it. Then concertina the sheet, and cut with a very sharp knife into 0.5 cm thick ribbons. See video for demonstration.

Toss the sliced pasta in additional flour to prevent it from sticking together. Hang to dry, or twist into nests, until ready to serve. Repeat with the remaining dough.

Shake off any excess flour, and cook the pasta in boiling salted water for about 2 mins until al dente.

INGREDIENTS (serves 2)

• 250g fettuccine (dried or fresh)

• 2 tbsp unsalted butter

• 200 ml double cream 

• 75g grated parmesan 

• 1 garlic clove, minced 

• Zest of ½ lemon

• Pinch of ground nutmeg  

• ¼ tsp ground black pepper 

OPTIONAL

• Truffle oil

• Sliced fresh truffle

METHOD

Melt the butter in a large pan on medium heat. Once melted, add the minced garlic, and cook for 1-2 mins until translucent and fragrant. 

Add the lemon zest, pepper, and nutmeg, and cook for a further 1-2 mins to bloom the spices. 

Add the double cream and stir to combine, and cook until it just reaches a simmer.

Add the grated parmesan and whisk until the cheese is melted and the sauce is smooth.

Cook the fettuccine until al dente, and drain, reserving some pasta water. Add the fettuccine, and a little of the reserved pasta water to the sauce, and toss to combine. Loosen the sauce with additional pasta water if desired. 

Taste and season, optionally, adding truffle oil to taste. 

Serve topped with additional grated parmesan and optional sliced fresh truffle. 

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