Fettucine alfredo

Pasta · Italian classic.

Ingredients

• 227g Clotted Cream
• 25g Butter
• 1 tsp Corn Flour
• 100g Parmesan Cheese
• Grated Nutmeg
• 250g Fettuccine
• Chopped Parsley

Method

1. Simmer — In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer.
2. Stir — Turn off the heat and keep warm. Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
3. Bring to a boil — Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins).
4. Heat the pan — When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
5. Mix together — Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula.
6. Continue cooking — When combined, splash in 3 tbsp of the cooking water.
7. Stir — At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy.
8. Season — Check the seasoning before transferring to heated bowls.
9. Serve — Sprinkle over some chives or parsley, then serve immediately.

More Italy recipes

• Pizza Margherita
• Spaghetti al Pomodoro
• Lasagna alla Bolognese
• Risotto alla Milanese
• Tiramisu
• Spaghetti Carbonara