Home Cooking Column - Fettucine Alfredo

Home Cooking Column - By Barbara Collins

This is not a low-calorie option but once in a while, a creamy bowl of pasta is all you need. Some people add crushed garlic but I keep it pure with just cream and cheese. That side, some garlic bread on the side never goes amiss. Serve with a green salad to avoid committing complete carbicide!

Ingredients for four people

• Ingredients for 4 people
• 2 tbsp butter
• 200ml double cream
• Salt and pepper
• 450g fettucine (other pasta)
• 85g freshly grated Parmesan or Pecorino cheese
• Pinch of nutmeg

Method

Put the butter and 150ml of the cream in a large pan and bring to the boil over a medium heat. Reduce the heat and simmer slightly for a minute or two, or until the cream has thickened slightly.

Meanwhile cook the pasta according to the instructions. The rule is to have a big pan with lots of boiling salted water to give the pasta plenty of room. Cook until tender but still firm to the bite.

Drain and return to the pan. Add the cream sauce and stir until thoroughly coated. Add the rest of the cream and season well. Add the cheese and nutmeg and stir again.

Serve in warmed bowls with extra Parmesan cheese.

Tip

Garnish with flat leaf parsley

Contact Barbara @thegoodchinaset or on [email protected].