Fettuccine Alfredo

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Ingredients

  • Salt
  • 450g dry egg fettuccine
  • 75g unsalted butter
  • 475ml double cream
  • 2 pinches freshly grated nutmeg
  • 120g freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Fettuccine Alfredo

1) Bring a large pan of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm.

2) Meanwhile in another large pan over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm.

3)Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls.

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