Fettuccine Alfredo

Ingredients

For 4 portions

• 🍝 400g pasta (dry)
• 🧈 60g butter
• 🥛 200ml heavy cream
• 🧀 100g parmesan cheese
• 🧄 1 clove garlic
• 🌿 1 pinch nutmeg
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🌿 1 Tbsp parsley

Method

1. Finely grate the parmesan: it melts into the sauce much more smoothly than ready-grated.
2. Cook the fettuccine in a large pan of salted boiling water until al dente. Before draining, scoop out a mugful of the pasta water.
3. Meanwhile, melt the butter in a large frying pan over medium-low heat. Add the grated garlic and cook for 1 minute without browning.
4. Pour in the cream, bring to a gentle simmer and cook for 2–3 minutes until slightly thickened. Season with the nutmeg and pepper.
5. Tip the drained fettuccine into the pan and take it off the heat. Add the parmesan a handful at a time with a splash of pasta water, tossing with tongs, until the sauce is smooth, glossy and clings to every strand. Add more pasta water if it gets too thick. Don't boil it once the cheese is in, or it can turn grainy.
6. Taste for salt, scatter with chopped parsley and serve straight away, with extra parmesan and black pepper.