Fettuccine Alfredo

 Ingredients

SERVES

• 25 g/l oz butter
• 225 ml7 fl oz double cream
• 450 g/1 lb fresh fettuccine
• 1 tbsp olive oil
• 90 g/3 1/4 oz freshly grated
• Parmesan cheese, plus
• extra to serve
• pinch of freshly grated nutmeg
• salt and pepper
• fresh flat-leaf parsley sprigs,
• to garnish

Method

1. Place the butter and 150 ml/5 fl oz of the 

    cream in a large saucepan and bring the

    mixture to the boil over medium heat. Reduce

    the heat and simmer gently for about 1 1/2

    minutes, or until slightly thickened.

2. Meanwhile, bring a large saucepan of lightly

    salted water to the boil. Add the fettuccine and

    oil, return to the boil and cook for 2-3 minutes

    until tender but still firm to the bite. Drain the

    fettuccine, return it to the pan and pour the

    sauce over it. Return the pan to low heat and

    toss the fettuccine in the sauce until coated.

3. Add the remaining cream, the Parmesan

    cheese and nutmeg to the fettuccine mixture

    and season with salt and pepper. Toss

    thoroughly to coat while gently heating through.

4. Transfer the fettuccine mixture to a warmed

    serving plate and garnish with parsley

    sprigs. Serve immediately, with extra grated

    Parmesan cheese.