ItalianMain course
Fettucine alfredo
This fettuccine Alfredo comes together quickly, leaning on clotted cream and butter for its rich base. A touch of cornflour helps thicken the sauce, which gets its savory depth from plenty of Parmesan cheese and a whisper of nutmeg. The key is to finish the pasta in the sauce with some of its starchy cooking water, stirring until it transforms into a glossy, emulsified coating. It's a straightforward dish that feels a bit indulgent, ready in under 25 minutes.
24 minServes 4
Method
4 steps · 24 min total
- 01
Make the Cream Base
In a medium saucepan, combine the clotted cream, butter, and cornflour. Stir them together over a low-ish heat until the mixture reaches a low simmer. Once it's simmering gently, turn off the heat and keep the pan warm while you prepare the pasta. - 02
Season the Cheese
While the cream base stays warm, put the Parmesan cheese and a pinch of nutmeg into a small bowl. Add a good grinding of black pepper, then stir everything together. Hold off on adding any salt at this stage, as the Parmesan is already quite salty.
