Fettuccine Alfredo

A rich and indulgent classic pasta dish coated in a silky, glossy sauce made with clotted cream, butter, and Parmesan. Simple to prepare yet impressively luxurious, it comes together in under 30 minutes.

Ingredients

• Clotted Cream

  ⚖ 227 g 💧 229.3 ml 🥛 1 cup
  kcal/г%DV

  Calories

  77138%

  Protein

  4.99%

  Total Fat

  79.1101%

  Carbohydrates

  6.32%
• Parmesan Cheese

  ⚖ 100 g 💧 111.1 ml 🥄 7½ tbsp
  kcal/г%DV

  Calories

  37018%

  Protein

  40.080%

  Total Fat

  5.06%

  Carbohydrates

  40.014%
• Butter

  ⚖ 25 g 1¾ pcs
  kcal/г%DV

  Calories

  1798%

  Protein

  0.20%

  Total Fat

  20.325%

  Carbohydrates

  0.00%
• Corn Flour

  ⚖ 2.9 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  100%

  Protein

  0.20%

  Total Fat

  0.10%

  Carbohydrates

  2.10%
• Parsley

  ⚖ 15 g ⅔ pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  0.90%
• Nutmeg

  ⚖ 0.5 g ½ pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.00%

  Total Fat

  0.20%

  Carbohydrates

  0.20%

Also in this recipe

• Fettuccine 250 g

Instructions

• In a medium saucepan, stir together the clotted cream (227g), butter (25g) and cornflour (1 tsp) over a low heat and bring to a gentle simmer. Turn off the heat and keep warm.
• Meanwhile, combine the grated Parmesan (100g), a grating of nutmeg, and a good grinding of black pepper in a small bowl. Do not add any salt at this stage.
• Bring a large pan of water to the boil, add 10g of salt and cook the fettuccine (250g) according to the packet instructions, usually 3–4 minutes. Before draining, scoop out approximately 250ml of the starchy cooking water, then drain the pasta, leaving it slightly wet.
• Add the drained pasta to the pan with the cream mixture, sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. Add approximately 45ml of the reserved cooking water and continue stirring until the sauce becomes glossy and clings to the pasta. Check the seasoning, transfer to warmed bowls, scatter over the chopped parsley and serve immediately.