Fettucine alfredo
Creamy fettuccine tossed with a rich clotted cream, butter, Parmesan, and nutmeg sauce.
- 20 min
- 525 kcal
- Vegetarian
- Italian
- Pasta
Mellowpan tip: Ready in 20 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
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Step 1:
In a medium saucepan, stir the clotted cream, butter, and corn flour over a low heat and bring to a low simmer.
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Step 2:
Turn off the heat and keep the clotted cream mixture warm.
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Step 3:
Put the Parmesan cheese and grated nutmeg in a small bowl, add a good grinding of black pepper, and stir together. Do not add salt at this stage.
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Step 4:
Put the fettuccine in another pan with 2 tsp salt, cover with boiling water, and cook according to the package instructions, usually 3–4 minutes.
3–4 min -
Step 5:
When the pasta is cooked, scoop some cooking water into a heatproof jug or mug, then drain the pasta, but not too thoroughly.
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Step 6:
Add the pasta to the pan with the clotted cream mixture, sprinkle over the cheese mixture, and gently fold everything together over low heat using a rubber spatula.
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Step 7:
Splash in 3 tbsp of the cooking water. Keep stirring until the water is absorbed and the sauce is glossy.
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Step 8:
Check the seasoning, transfer to heated bowls, sprinkle with chopped parsley, and serve immediately.
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