Fettucine alfredo
Fettuccine Alfredo — a classic Italian pasta dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pasta, Italian, Vegetarian, Nut-Free, Egg-Free
Ingredients
- 227 g clotted cream
- 25 g butter
- 1 g corn flour
- 100 g parmesan cheese
- 1 tsp nutmeg
- 250 g fettuccine
- 1 g parsley
Instructions
- In a medium saucepan, mix the clotted cream, butter, and cornflour over a moderate heat.
- Allow the mixture to reach a gentle simmer.
- Turn off the heat and keep the mixture warm.
- In a small bowl, blend together the cheese and nutmeg.
- Add a generous amount of freshly ground black pepper to the cheese and nutmeg.
- Combine the cheese mixture thoroughly.
- In a separate pot, add the pasta along with 2 teaspoons of salt.
- Pour boiling water over the pasta.
- Prepare the pasta as directed on the package (typically 3-4 minutes).
- Reserve some of the cooking water by scooping it into a heatproof jug or mug.
- Drain the pasta, ensuring not to rinse it too thoroughly.
- Transfer the pasta to the pan containing the clotted cream mixture.
- Evenly sprinkle the cheese mixture over the pasta.
- Gently fold everything together over low heat using a rubber spatula.
- Add in 3 tablespoons of the reserved cooking water.
- Mix until the water is absorbed and the sauce becomes shiny.
- Taste the pasta to check the seasoning.
- Serve the pasta into warmed bowls.
- Garnish with chives or parsley on top of the pasta.
- Enjoy immediately.