Fettucine alfredo

Name: Fettucine alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 227g Clotted Cream; 25g Butter; 1 tsp Corn Flour; 100g Parmesan Cheese; Grated Nutmeg; 250g Fettuccine; Chopped Parsley

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Serves 3 647 kcal per serving Prep 10 min Cook 15 min

Ingredients

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

Instructions

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.
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.
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.
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.
Taste and adjust seasoning if needed. Transfer to warmed bowls, sprinkle with chopped parsley and serve immediately.

Tips

Use high-quality European-style butter and freshly grated Parmigiano-Reggiano for the most authentic flavor.
The ‘sauce’ is created by emulsifying butter and cheese with starchy pasta water; do not drain all the water away.
Serve on warmed plates, as this dish cools down quickly and the sauce can become thick and gummy.

Variations

American Style: Add heavy cream and garlic for a richer, more stable sauce often found in US restaurants.
Protein Boost: Top with sliced grilled chicken breast or sautéed shrimp.