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Fettucine alfredo

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

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  • In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer.
  • Turn off the heat and keep warm.
  • Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
  • Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins).
  • When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
  • Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula.
  • When combined, splash in 3 tbsp of the cooking water.
  • At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy.
  • Check the seasoning before transferring to heated bowls.
  • Sprinkle over some chives or parsley, then serve immediately.

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