Quick Fettuccine Al Fredo
Quick Fettuccine Al Fredo



  • 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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