Fettuccine Alfredo
Creamy Italian pasta dish featuring a clotted cream-based Alfredo sauce with butter, parmesan, nutmeg, and parsley tossed with al dente fettuccine.
Pasos
- 1
In a medium saucepan, stir the clotted cream, butter and corn flour over a low heat until a low simmer remains, then turn off the heat and keep warm.
- 2
In a small bowl, combine the Parmesan cheese with grated nutmeg and a generous grind of black pepper (salt added later).
- 3
In another pan, cook the pasta in salted boiling water according to package instructions (usually 3–4 minutes), then reserve a portion of the cooking water and drain the pasta.
- 4
Add the pasta to the pan with the clotted cream mixture, sprinkle with cheese, and gently fold over low heat until glossy; splash in about 3 tablespoons of the cooking water.
- 5
Adjust seasoning, transfer to warmed bowls, and finish with chopped parsley before serving immediately.
