Pasta recipes

Fettucine Alfredo

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  • 227g tub clotted cream
  • 25g butter (about 2 tbsp)
  • 1 tsp cornflour
  • 100g parmesan, grated
  • freshly grated nutmeg
  • 250g fresh fettuccine or tagliatelle
  • snipped chives or chopped parsley, to serve (optional)
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It doesn’t get much easier than this creamy classic, ready in the time it takes to cook the pasta.
25 min
3 serves
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it’s an easy midweek meal.
Nutrition facts:

kcal — 898
carbs — 48g

fat — 67g
saturates — 41g

protein — 23g
fibre — 3g

sugars — 4g
salt — 0.8g

In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Video tutorial
Pro tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.