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Fettuccine alfredo

A plate serving fettuccine alfredo

Fettuccine alfredo

Name: Fettuccine alfredo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Italian
Ingredients: 227g tub clotted cream; 25g butter (about 2 tbsp); 1 tsp cornflour; 100g parmesan grated; freshly grated nutmeg; 250g fresh fettuccine or tagliatelle; snipped chives or chopped parsley, to serve (optional)

Orlando Murrin

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Serves 2 - 3

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.34 ratingsRate

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Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

227g tub clotted cream
25g butter

(about 2 tbsp)
1 tsp cornflour
100g parmesan

grated
freshly grated nutmeg
250g fresh fettuccine

or tagliatelle
snipped chives

or chopped parsley, to serve (optional)

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Nutrition: Per serving (3)

kcal898
fat67g
saturates41g
carbs49g
sugars4g
fibre3g
protein23g
salt0.8g

Method

step 1

In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
step 2

Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
step 3

Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
step 4

Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

Recipe from Good Food magazine, October 2017

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A star rating of 4.3 out of 5.34 ratings

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