Fettuccine alfredo
Serves 2 - 3
Easy
Prep:
Cook:
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
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Showing items 1 to 3 of 6
- 227g tub clotted cream
- 25g butter(about 2 tbsp)
- 1 tsp cornflour
- 100g parmesangrated
- freshly grated nutmeg
- 250g fresh fettuccineor tagliatelle
- snipped chivesor chopped parsley, to serve (optional)
Nutrition: Per serving (3)
- kcal898
- fat67g
- saturates41g
- carbs49g
- sugars4g
- fibre3g
- protein23g
- salt0.8g
Method
step 1
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.
step 2
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).
step 3
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.
step 4
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.
