A quick and easy midweek pasta treat for four. Butter and parmesan cheese are essential for fettuccine alfredo, so don't skimp on them!
Ingreadient
- 400g fettuccine
- 150ml double cream
- 75g parmesan (or vegetarian alternative), finely grated, plus a little extra
- 20g butter
- black peppercorns, ground to make 1 tsp
- a handful flat-leaf parsley, chopped
Direction
- Cook the fettucine in a large pan of boiling salted water following pack instructions, then drain well, reserving some of the cooking water.
- While the pasta cooks, heat the double cream in a frying pan until it just comes to a simmer, then add in the parmesan, butter and black pepper, stir to melt the cheese.
- Tip in the pasta and toss really well, adding enough of the pasta cooking water to make a sauce that coats the pasta well. Season. Divide between 4 bowls and scatter over some parsley and a little more parmesan, if you like.
