Fettucine alfredo Recipe

In another pan, bring water to a boil with 2 teaspoons of salt. Add the fettuccine and cook according to package instructions, which is usually about 3–4 minutes.

Once the pasta is cooked, scoop some of the starchy cooking water into a heatproof jug or mug. Then, drain the pasta, but don't let it dry out completely; a little clinging water is fine.

Add the drained fettuccine to the saucepan with the warm clotted cream mixture. Sprinkle the seasoned Parmesan over the pasta and gently fold everything together using a rubber spatula, keeping the pan over a low heat.

Once combined, splash in 3 tablespoons of the reserved cooking water. The pasta might look a bit wet and loose at first, but keep stirring steadily until the water is absorbed and the sauce transforms into a glossy coating that clings to the noodles.

Taste and adjust the seasoning if needed, then transfer the Alfredo to heated bowls. Garnish with fresh parsley and serve immediately.