Fettucine alfredo

Ingredients

• 227g Clotted Cream
• 25g Butter
• 1 tsp Corn Flour
• 100g Parmesan Cheese
• Grated Nutmeg
• 250g Fettuccine
• Chopped Parsley

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Whisk the clotted cream, butter and cornflour together in a saucepan over a gentle heat until it just reaches a low simmer. Take off the heat and set aside somewhere warm.
2. In a small bowl, mix the parmesan with a grating of nutmeg and plenty of black pepper. Hold off on any salt.
3. Bring a pan of water to the boil with 2 tsp salt and cook the fettuccine according to the pack instructions, usually 3-4 mins.
4. Before draining, scoop out a mugful of the starchy cooking water. Drain the pasta lightly, leaving it a little wet.
5. Tip the pasta into the cream mixture, scatter over the cheese, and fold gently over a low heat with a rubber spatula.
6. Once combined, add 3 tbsp of the reserved cooking water. The sauce will look thin at first; keep folding until it thickens and turns glossy.
7. Taste and adjust the seasoning, then spoon into warmed bowls.
8. Finish with chopped parsley and serve at once.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.