Fettucine alfredo
Ingredients:
- Clotted Cream - 227g
- Butter - 25g
- Corn Flour - 1 tsp
- Parmesan Cheese - 100g
- Nutmeg - Grated
- Fettuccine - 250g
- Parsley - Chopped
Instructions
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer
- 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)
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins)
- When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly
- 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
- When combined, splash in 3 tbsp of the cooking water
- At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy
- Check the seasoning before transferring to heated bowls
- Sprinkle over some chives or parsley, then serve immediately