- Preparation and cooking time
- Serves 2 - 3
- 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)
- 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.