Fettuccine with Parmesan and Cream Recipe

A classic dish from Rome, Fettuccine all'Alfredo is simply pasta tossed with double cream, butter, nutmeg and freshly grated Parmesan cheese. Popular but less traditional additions are tiny green peas and thin strips of ham.

Ingredients:

25 g/ 1 oz/ 2 tbsp
150 ml/ 1/4 pint/ 2/3 cup
60 ml/ 4 tbsp
450 g/ 1 lb
50 g/ 2 oz/ 1/2 cup

butter
double cream, plus
extra
fettuccine
freshly grated Parmesan
cheese, plus extra to serve
freshly grated nutmeg
salt and ground black pepper
dill sprigs, to garnish

Method:

1. Place the butter and double cream in a heavy-based saucepan, bring to the boil and simmer for 1 minute until mixture is slightly thickened. Remove the pan from the heat and set aside.

2. Cook the fettuccine in plenty of boiling salted water according to the manufacturer's instructions, but for 2 minutes less than the time stated. The pasta should still be a little firm.

3. Drain the pasta thoroughly and transfer to the pan with the cream sauce.

4. Return the pan to the heat and turn the pasta in the sauce to coat.

5. Add the remaining 4 tablespoons of double cream, the grated Parmesan cheese, salt and pepper to taste, and a little grated nutmeg. Toss until the pasta is thoroughly coated with the sauce and heated right through. Serve immediately from the pan and top with extra grated Parmesan cheese. Garnish with dill sprigs.

SERVES 4

 

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