Fettucine alfredo

• Clotted Cream8 oz
• Butter1 oz
• Corn Flour1 tsp
• Parmesan Cheese3½ oz
• NutmegGrated
• Fettuccine8¾ oz
• ParsleyChopped

Instructions

1. 1

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

2. 2

   Turn off the heat and keep warm.

3. 3

   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).

4. 4

   Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins).

5. 5

   When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.

6. 6

   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.

7. 7

   When combined, splash in 3 tbsp of the cooking water.

8. 8

   At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy.

9. 9

   Check the seasoning before transferring to heated bowls.

10. 10

    Sprinkle over some chives or parsley, then serve immediately.