Name: Fettucine alfredo
Yield: 3 servings
Cuisine: Italian
Ingredients: 227g Clotted Cream; 25g Butter; 1 tsp Corn Flour; 100g Parmesan Cheese; Grated Nutmeg; 250g Fettuccine; Chopped Parsley

Dinner

3 servings

849 cal/serving

Instructions

Step 1

Warm clotted cream, butter and corn flour in a saucepan over low heat until it reaches a low simmer, then turn off and keep warm

Clotted CreamButterCorn Flour

Step 2

Combine Parmesan and grated nutmeg in a small bowl and season with black pepper (do not add salt)

Parmesan CheeseNutmeg

Step 3

Cook fettuccine in boiling, salted water according to the package, reserve some cooking water, and drain leaving some moisture

Fettuccine

Step 4

Add the cooked pasta to the warm cream mixture, sprinkle over the prepared cheese mixture, gently fold over low heat, splash in reserved cooking water and stir until the sauce is glossy

Fettuccine

Step 5

Transfer to heated bowls, sprinkle chopped parsley and serve immediately

Parsley