Fettucine alfredo

Ingredients

• 227g Clotted Cream
• 25g Butter
• 1 tsp Corn Flour
• 100g Parmesan Cheese
• Grated Nutmeg
• 250g Fettuccine
• Chopped Parsley

Instructions

1. In a medium saucepan, combine the clotted cream, butter and cornflour. Heat gently, stirring constantly, until the mixture just comes to a light simmer, then remove from the heat and keep warm.
2. In a small bowl, mix the grated Parmesan with a pinch of nutmeg and freshly ground black pepper. Do not add salt at this stage.
3. Bring a large pan of salted water to the boil and cook the fettuccine according to the packet instructions until al dente. Reserve some of the pasta cooking water, then drain the pasta, leaving it slightly moist.
4. Add the pasta to the warm cream mixture, sprinkle over the cheese and gently fold together over low heat. Pour in about 3 tablespoons of the reserved cooking water and continue stirring until the sauce is absorbed and glossy.
5. Taste and adjust seasoning if needed. Transfer to warmed bowls, sprinkle with chopped parsley and serve immediately.

instructions_source: editorial-classic