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Nancy Meyers’ Christmas Fettuccine (Just Like ‘The Holiday’!)

V Vegetarian
Posted by Jess Larson on December 5th, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.

Inspired by the beloved rom-com The Holiday, this Creamy Christmas Fettuccine feels like it came straight out of a Nancy Meyers kitchen. Delicate egg fettuccine tossed in a luscious garlic cream sauce infused with fresh thyme—just like Cameron Diaz’s twinkly English cottage dinner…but even better. Cozy, whimsical, and ready in just 25 minutes, this is the perfect simple-yet-festive pasta dinner for wrapping presents, baking cookies…or snuggling up on the couch with your favorite holiday movie!

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A plate of creamy Christmas fettuccine garnished with fresh parsley and sprinkled with black pepper, served with a gold fork and spoon on a patterned cloth.
Photography by Gayle McLeod
Prep: 5 min
Cook: 20 min
Serves: 2-3

Hollywood Didn’t Share the Recipe for The Holiday’s Christmas Fettuccine—So I Brought It to Life 🎬😉

I first saw Nancy Meyers’ The Holiday in the movie theaters, and I’ve watched it every Christmas since. It has everything I love most about the season—romance, charm, snowy days, and, of course, plenty of heartwarming food. 🥰

There’s one short but unforgettable scene where Iris (Kate Winslet) and Miles (Jack Black) spend the day together, renting movies from Blockbuster and having a heart-to-heart. To cheer each other up, they pour a glass of wine and agree to whip up some “Christmas fettuccine.”

We only see a quick shot of the simple dish—creamy noodles garnished with fresh parsley—but everything about it feels so Nancy Meyers: warm, comforting, and chic in an understated kind of way.

A plate of creamy fettuccine garnished with fresh parsley and black pepper, served with a gold fork and spoon on a white dish with a decorative rim. A patterned napkin and a drink are in the background. this Recipe for Later!
The Holiday pasta dish might look like a simple alfredo, but the warmth and love behind it make it absolutely iconic. I leaned into that movie magic to create a recipe that is elegant, indulgent, and just romantic enough for any festive December dinner!

To make this Christmas pasta recipe, you’ll toss silky ribbons of egg fettuccine into a rich cream sauce made with fresh garlic, parmesan, thyme, and a hint of nutmeg—“only the good notes”! 😉

It’s the kind of cozy December pasta dish that’s right at home at a small-scale Christmas dinner or Secret Santa party. But it’s also perfect for quieter moments like decorating gingerbread houses and wrapping presents—wine in hand, Christmas tree glowing, and The Holiday playing in the background.

This is an irresistibly delicious way to, as Miles says, “celebrate being young and being alive.” I’m certain Nancy would approve! 🥂✨

Overhead view of raw fettuccine nests, grated and block parmesan, butter, garlic, heavy cream, figs, black pepper, fresh thyme, and a knife on a pink surface, ready for making a pasta dish.
You only need 9 simple ingredients to make this creamy garlic fettuccine: butter, heavy cream, parmesan, fresh thyme, fresh and granulated garlic, nutmeg, and pasta.

Fettuccine’s flat, wide shape makes it the perfect pasta for holding a rich cream sauce. Feel free to use traditional dried semolina pasta, which is typically thicker with a heartier bite. But for a special touch, I like to use egg fettuccine. Its texture is a bit more delicate and its flavor is richer, bringing a little extra elegance to this dish. You can find it in the refrigerated section near other fresh pasta, or grab a package of egg fettuccine nests in the dried pasta aisle. 

Perfect Christmas Pasta Must-Haves

How to Make a Movie-Worthy Creamy Garlic Fettuccine

I tested 3 versions of this Christmas fettuccine recipe before it turned out just right. My first attempt resulted in a cream sauce that was runny and bland, while the second, made with Boursin cheese, was creamier but too tangy. I was getting closer to the texture I wanted, but still searching for the right flavor… 

Then I finally found the winner in attempt #3! I returned to the cream sauce idea, but decided to bloom garlic and thyme in warm butter first to coax out all of their flavor. Gently simmering with heavy cream forms a thick, luscious sauce laced with aromatics. 

Best of all, this winning version happens to be the simplest, coming together in 2 pots and just 25 minutes! Here’s what you’ll do…

A white pan contains melted butter with whole garlic cloves and sprigs of fresh thyme. There is a plate with garlic cloves and a cloth napkin nearby, all on a pink surface.
Melt butter in a small saucepan and add smashed garlic cloves, fresh thyme, and garlic powder. Cook 2-3 minutes—just enough to draw out the garlic and herbs, infusing the butter with their gorgeous flavor (your kitchen will smell heavenly!!).
A creamy pasta sauce in a white saucepan, garnished with herbs and a chunk of Parmesan cheese. Fresh thyme and garlic are nearby on the pink tabletop, with a checkered cloth partly visible in the corner.
Add heavy cream, salt, a few twists of black pepper, and a parmesan rind for next-level savoriness. The sauce won’t look smooth and cohesive at first, but don’t worry! The butter and cream will meld together as they simmer.

🧑🏻‍🍳 Cooking low and slow is essential to prevent the cream sauce from breaking! Resist the urge to crank up the heat and speed things up—patience is key here!

A pot filled with creamy pasta sauce sits on a pink surface, with a wooden spoon resting inside and some herbs visible in the upper right corner.
Gently simmer the garlic cream sauce for 10 minutes, stirring frequently, until it is thick, creamy, and silky-smooth. You’ll know it’s done when you can drag a spoon through the sauce and see a trail linger for just a moment! At this point, remove the garlic, thyme, and parmesan rind, then mix in freshly grated nutmeg.
A metal colander filled with cooked fettuccine pasta sits on a pink surface, with a clear measuring cup of pasta water and a plaid cloth nearby.
As the cream sauce simmers and thickens, drop the fettuccine into a pot of boiling water. When the pasta is al dente, reserve plenty of starchy cooking water, drain it, but do not rinse it—rinsing washes away the starches that help the sauce cling to the pasta!

🧑🏻‍🍳 The #1 mistake I see home cooks make when preparing a pasta dish is simply plopping sauce onto a plate of pasta—please don’t do this! Taking the time to simmer the pasta with the sauce allows the flavors to meld and the pasta to soak up some of the sauce’s richness, forming a cohesive, holiday-worthy dish.

A large pot filled with creamy fettuccine pasta in a white sauce, resting on a light pink surface with part of a checkered cloth visible in the bottom right corner.
Return the cooked fettuccine back to the pot, then add the infused cream sauce, grated parmesan cheese, and a splash of reserved pasta water, and toss to combine. Simmer for a few minutes until the cream sauce evenly coats the fettuccine.

🧑🏻‍🍳Adjust as needed! If the sauce is too thick, add a little more pasta water. If it’s too thin and having trouble sticking to the pasta, add more parmesan. 

A plate of Christmas fettuccine topped with grated parmesan cheese, black pepper, and fresh parsley, served with a gold fork and spoon on a white plate with a scalloped edge.
Just like the Christmas fettuccine from The Holiday, this rich and decadent pasta dish is ready for its close up. 🎥

Serving Suggestions

This Christmas fettuccine recipe is the perfect meal for two—like Iris and Miles’ cozy holiday pasta—but it’s easy to scale up if you’re feeding a crowd!

For a full holiday spread, serve it with Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad, or make it a heartier meal with Crispy Parmesan Chicken Cutlets or Juicy Chicken Meatballs. 

A plate of creamy fettuccine garnished with parsley and cracked black pepper, served on a white dish with a decorative rim, set on a table with a red and green plaid napkin.
For a festive finishing touch, garnish your bowl of creamy garlic fettuccine with more grated parmesan, fresh thyme leaves, or finely chopped parsley.
A plate of creamy Christmas fettuccine garnished with fresh parsley and cracked black pepper, served with a gold fork and spoon on a decorative white plate.
Then pour a glass of wine, cue up The Holiday, and enjoy your own happily-ever-after bowl of pasta.

I can’t wait for you to try this Creamy Christmas Fettuccine! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A plate of creamy fettuccine topped with grated Parmesan cheese, fresh parsley, and cracked black pepper, served on a white dish with a gold fork nearby.

Nancy Meyers’ Christmas Fettuccine from ‘The Holiday’

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: serves 2-3 1x
  • Category: Pasta Recipes, Main Dishes, Christmas
  • Method: Stovetop
  • Cuisine: American, Italian
  • Diet: Vegetarian
Print Recipe

Description

Inspired by the beloved rom-com The Holiday, this Creamy Christmas Fettuccine feels like it came straight out of a Nancy Meyers kitchen.

Delicate egg fettuccine tossed in a luscious garlic cream sauce infused with fresh thyme—just like Cameron Diaz’s twinkly English cottage dinner…but even better.

Cozy, whimsical, and ready in just 25 minutes, this is the perfect simple-yet-festive pasta dinner for wrapping presents, baking cookies…or snuggling up on the couch with your favorite holiday movie!

Ingredients

Scale
  • 8 ounces fettuccine (I love these extra-delicate DeLallo Egg Fettuccine Nests)
  • 4 tablespoons unsalted butter
  • 4 large cloves garlic, smashed open
  • 8–10 sprigs fresh thyme
  • heaping ½ teaspoon garlic powder
  • 1 cup heavy cream
  • optional: 1 parmesan rind
  • kosher salt and ground black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • ½ cup finely grated parmesan cheese

Instructions

  1. Prep: Bring a large pot of water to a boil. Once boiling, generously season with salt.
  2. Boil the fettuccine: Once the water reaches a rolling boil (ideally while the cream reduces, Step 4) add the fettuccine and cook to al dente, stirring occasionally to prevent sticking. Carefully dip a large liquid measuring cup into the pot to reserve about 1 ½ cups of the starchy pasta water, and set aside. Carefully drain the fettuccine – but do not rinse. Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!A metal colander filled with cooked fettuccine pasta sits on a pink surface next to a colorful towel and a glass bowl of pasta water.
  3. Meanwhile, prepare the infused cream sauce: Add the butter to a small saucepan over medium heat. Once melted, add the garlic, thyme, and garlic powder, stirring well to combine. Cook 2-3 minutes, just until the aromatics are fragrant and lightly golden, but not browned. Add the heavy cream, parmesan rind, and season with a scant ½ teaspoon kosher salt and a few twists of black pepper as desired. Stir to combine well. The mixture may look slightly “broken” at first, but don’t worry! The butter and cream will come together as it simmers.A white pan with melted butter, garlic cloves, and fresh thyme sprigs sits on a pink surface near grated cheese, a garlic bulb, a jar of seasoning, and a colorful cloth.A white saucepan filled with creamy sauce, topped with a chunk of parmesan cheese and fresh thyme sprigs, sits on a pink surface. Surrounding it are garlic cloves, a salt bowl, a spice jar, and a plaid cloth.
  4. Gently simmer to thicken: Once the cream mixture reaches a gentle simmer (this takes about 5 minutes), reduce the heat to medium-low. Continue to cook, stirring often, until the sauce is thick enough to coat the back of a spoon, about 10 minutes more. Keep the heat low so the cream thickens slowly without breaking – you’ll know it’s ready when you can drag your spoon through the sauce and see the trail linger for a moment. Remove and discard the garlic, thyme, and parmesan rind, then stir in the nutmeg and adjust seasoning to taste.A white saucepan filled with creamy sauce, topped with a chunk of parmesan cheese and fresh thyme sprigs, sits on a pink surface. Surrounding it are garlic cloves, a salt bowl, a spice jar, and a plaid cloth.
  5. Toss the creamy Christmas fettuccine: Place the pot used to cook the pasta over medium-low heat. Return the al dente fettuccine to the pot, with the infused cream sauce, grated parmesan cheese, and a couple splashes of reserved pasta water. Toss to combine well. The creamy sauce should evenly coat the pasta, so adjust as needed: add in a splash of reserved pasta water to loosen, or a sprinkle of parmesan to thicken. Cook 1-2 minutes longer, allowing the fettuccine to meld with and absorb some of the creamy sauce.A pot filled with creamy fettuccine sits on a pink surface, next to a bowl of grated cheese, a glass of milk, and a striped kitchen towel.
  6. Serve: Portion into individual bowls, topping with additional grated parmesan. A sprinkle of fresh thyme leaves or finely chopped parsley adds the best festive finishing touch. Serve immediately with my Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad for the perfect cozy holiday movie night. Merry Christmas!A plate of creamy Christmas fettuccine garnished with parsley and cracked black pepper, served with two gold-colored forks, and surrounded by small bowls of grated cheese and spices.

Equipment

Notes

Jess’ Tips and Tricks:

  • Serving Suggestions: This creamy Christmas fettuccine is a beautifully rich and decadent meatless pasta dinner, but if you’d like to bulk it up a little bit, try pairing it with Crispy Parmesan Chicken Cutlets or Juicy Chicken Meatballs.
  • Dietary restrictions: To ensure your pasta is vegetarian, use your favorite rennet-free parmesan cheese.

Storage and Reheating:

  • Leftover Christmas fettuccine will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or stock to loosen up the creamy sauce as needed, until warmed through.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A bowl of creamy Christmas fettuccine garnished with parsley and black pepper sits on a plate with a gold fork. Nearby are a glass of drink, a bowl of grated cheese, and a napkin with a red and blue plaid pattern.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 12.23.25
    Jane said:

    I’m adding this to our Christmas Eve menu! Can I make the sauce ahead and reheat it, then meld with the pasta and water?
    Thanks!!

    Reply
    • 12.29.25
      Emma @ Plays Well With Butter said:

      Hi Jane, sorry we didn’t get back to you before Christmas Eve! This sauce is best made and enjoyed fresh – hope it turned out great for you!

      Reply
  2. 12.9.25
    Angela said:

    So delicious! This is a keeper!

    Reply
    • 12.9.25
      Emma @ Plays Well With Butter said:

      You tried this one so quickly, Angela!! Thrilled to hear you enjoyed it! 🙂

      Reply