Fettuccine Alfredo (Clotted Cream)

Ingredients

• 227 gclotted cream
• 25 gbutter
• 1 tspcornflour
• 100 gparmesan cheese, finely grated
• nutmeg, freshly grated, to taste
• 250 gfettuccine
• parsley, chopped, to garnish
• salt
• black pepper, to taste

Method

1. 5

   Splash in 3 tbsp of the reserved pasta cooking water. Keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning.

2. 1

   In a medium saucepan, stir together the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.

3. 2

   Combine the Parmesan and nutmeg in a small bowl with a good grinding of black pepper. Do not add salt at this stage.

4. 3

   Cook the fettuccine in a large pan of boiling water with 2 tsp salt according to packet instructions (usually 3–4 minutes for fresh). Before draining, scoop out some cooking water into a heatproof jug. Drain the pasta, but not too thoroughly.

5. 4

   Add the pasta to the pan with the clotted cream mixture. Sprinkle over the cheese mixture and gently fold everything together over a low heat using a spatula.

6. 6

   Transfer to warmed bowls and sprinkle with chopped parsley or chives. Serve immediately.