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Ingredients
Method
- 400g dried fettuccine
- 300ml heavy cream
- 30g butter
- Freshly grated nutmeg
- 200g grated parmesan
- Black pepper
- Cook the pasta in boiling salted water for 10 minutes, or until al dente. Meanwhile, pop the cream in a saucepan with the butter, a little nutmeg, and the parmesan. Stir gently to combine.
- Drain the pasta, reserving a little of the cooking water. Tip the whole lot into the cream sauce, and loosen with the water. Mix gently, seasoning as you go, and then serve.
20 mins
4 serving
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