A rich, glossy fettuccine Alfredo made with clotted cream and Parmesan, brought together with a splash of pasta water. Decadent, silky and ready in minutes.
- 227g Clotted Cream
- 25g Butter
- 1 tsp Corn Flour
- 100g Parmesan Cheese
- Grated Nutmeg
- 250g Fettuccine
- Chopped Parsley
Video
Preparation
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer, then turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl with a good grinding of black pepper and stir together (don't add salt at this stage).
- Put the pasta in another pan with 2 tsp salt, cover with boiling water, and cook to the packet instructions (usually 3–4 minutes). Scoop out some cooking water before draining the pasta, but don't drain too thoroughly.
- Add the pasta to the clotted cream mixture, sprinkle over the cheese, and gently fold everything together over low heat with a rubber spatula. Splash in 3 tbsp of the cooking water — it'll look wet at first, so keep stirring until absorbed and the sauce is glossy. Check the seasoning, then serve in heated bowls sprinkled with chives or parsley.
