Fettucine alfredo

Method6 steps

1. 1

   Step 1: Stir all the clotted cream (227g), butter (25g) and pure cornstarch (1 tsp) in a medium saucepan over low heat and bring to a low simmer. Once the butter has melted and the mixture is combined, turn off the heat and keep this actual cream mixture warm.

   Uses 227g Clotted Cream · 25g Butter · 1 tsp pure cornstarch, called cornflour in the British source

2. 2

   Step 2: Grate all the Parmesan into a small bowl. Grate in nutmeg to taste, add a good grinding of black pepper and stir the cheese and seasonings together. Do not add salt at this stage.

   Uses 100 g Parmesan cheese, grated in step 2 · Freshly grated nutmeg, to taste · A good grinding of black pepper

3. 3

   Step 3: Put all the fettuccine (250g) in another pan with the two teaspoons pasta-water salt (2 tsp). Pour over enough boiling water and cook for the actual package directions; the source three-to-four-minute guide only applies if appropriate for that pasta. Scoop some actual cooking water into a heatproof jug before draining the pasta, leaving it slightly wet. Keep the real reserved cooking water ready for step 4.

   Uses 250g Fettuccine · Enough boiling water for 250 g fettuccine · 2 tsp salt for the pasta boiling water

4. 4

   Step 4: Put all the actual cooked fettuccine into the pan of warm clotted-cream mixture. Sprinkle over all the prepared Parmesan-seasoning mixture and gently fold everything together over low heat with a rubber spatula. Once combined, measure and splash in three tablespoons of the actual reserved pasta cooking water, retaining any excess separately.

   Uses All actual cooked slightly wet fettuccine · The complete actual warmed cream mixture · All the actual cheese seasoning mixture · 3 tbsp actual reserved cooking water

5. 5

   Step 5: Keep stirring the actual pasta and sauce over low heat until the added water is absorbed into the sauce and it looks glossy. Taste the finished seasoning, then transfer to heated bowls.

   Uses The complete combined pasta pan

6. 6

   Step 6: Wash and chop the fresh parsley and sprinkle it over the actual finished pasta. Serve immediately, portioning the complete 250-gram-pasta batch as needed.

   Uses All the finished pasta in warmed bowls · Fresh parsley, washed and chopped for garnish