Step 1 of 6
Fettuccine Alfredo (Clotted Cream)
In a medium saucepan, stir together the clotted cream, butter and cornstarch over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
Step 2
Combine the Parmesan and nutmeg in a small bowl with a good grinding of black pepper. Do not add salt at this stage.
Step 3
Cook the fettuccine in a large pan of boiling water with 2 tsp salt according to packet instructions (usually 3–4 minutes for fresh). Before draining, scoop out some cooking water into a heatproof jug. Drain the pasta, but not too thoroughly.
Step 4
Add the pasta to the pan with the clotted cream mixture. Sprinkle over the cheese mixture and gently fold everything together over a low heat using a spatula.
Step 5
Splash in 3 tbsp of the reserved pasta cooking water. Keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning.
Step 6
Transfer to warmed bowls and sprinkle with chopped parsley or chives. Serve immediately.
