Fettuccine Alfredo is a classic Italian pasta dish. It features fettuccine pasta coated in a rich, creamy sauce made with clotted cream, butter, and Parmesan cheese. This recipe is simple to make and perfect for a quick, comforting meal.
In a medium saucepan, combine the clotted cream, butter, and cornflour. 2. Place the saucepan over low heat. 3. Stir the mixture continuously until it reaches a gentle simmer. Do not let it boil vigorously. 4. Remove the saucepan from the heat and set it aside to keep warm. 5. In a small separate bowl, combine the Parmesan cheese and grated nutmeg. 6. Add a generous amount of freshly ground black pepper to the cheese mixture. Do not add salt at this stage. 7. Stir the cheese mixture together well. 8. Fill a large pot with water for the pasta. 9. Add 2 teaspoons of salt to the water. 10. Bring the water to a rolling boil over high heat. 11. Add the fettuccine pasta to the boiling water. 12. Cook the pasta according to the package instructions, usually for 3-4 minutes, until al dente. 13. Before draining, carefully scoop about half a cup of the hot pasta cooking water into a heatproof jug or mug. 14. Drain the cooked pasta in a colander. Do not rinse it. Leave it slightly wet. 15. Return the saucepan with the warm clotted cream mixture to the stovetop over very low heat. 16. Add the drained pasta directly into the saucepan. 17. Sprinkle the prepared cheese and nutmeg mixture over the pasta. 18. Using a rubber spatula or tongs, gently fold all ingredients together. Ensure the pasta is evenly coated with the sauce. 19. Add 3 tablespoons of the reserved pasta cooking water to the pan. 20. Continue to gently stir over low heat. The sauce will initially look wet. 21. Keep stirring until the pasta absorbs the liquid and the sauce becomes thick and glossy. This may take a few minutes. 22. Taste the pasta and adjust seasoning with salt and pepper if needed. 23. Transfer the fettuccine alfredo to warmed serving bowls immediately. 24. Sprinkle with chopped parsley. 25. Serve hot.