This simple, traditional dish can be made with any long pasta, but is especially good with flat noodles, such as fettuccine or tagliatelle.
25 g (1 oz) 2 tbsp butter
200 ml (7 fl oz) 7/8 cup double (heavy) cream
450 g (1 lb) fresh fettuccine
1 tbsp olive oil
90 g (3 oz) 1 cup freshly grated Parmesan cheese, plus extra to serve
pinch of freshly grated nutmeg
salt and pepper
fresh parsley sprigs, to garnish
200 ml (7 fl oz) 7/8 cup double (heavy) cream
450 g (1 lb) fresh fettuccine
1 tbsp olive oil
90 g (3 oz) 1 cup freshly grated Parmesan cheese, plus extra to serve
pinch of freshly grated nutmeg
salt and pepper
fresh parsley sprigs, to garnish
method
1. Put the butter and 150 ml (1/4 pint) 2/3 cup of the cream in a large saucepan and bring the mixture to the boil over a medium heat. Reduce the heat and then simmer gently for about 1 1/2 minutes, or until slightly thickened.
2. Meanwhile, bring a large pan of lightly salted water to the boil. Add the fettuccine and olive oil and cook for 2 - 3 minutes, until tender but still firm to the bite. Drain the fettuccine thoroughly and then pour over the cream sauce.
3. Toss the fettuccine in the sauce over a low heat until thoroughly coated.
4. Add the remaining cream, the Parmesan cheese and nutmeg to the fettuccine mixture and season to taste with salt and pepper. Toss thoroughly to coat while gently heating through.
5. Transfer the fettucine mixture to a warm serving plate and garnish with the fresh sprig of parsley. Serve immediately, handing out extra grated Parmesan cheese separately.
This classic Roman dish is often served with the addition of strips of ham and fresh peas. Add 225 g (8 oz) 2 cups shelled cooked peas and 175 g (6 oz) ham strips with the Parmesan cheese in step 4.
2. Meanwhile, bring a large pan of lightly salted water to the boil. Add the fettuccine and olive oil and cook for 2 - 3 minutes, until tender but still firm to the bite. Drain the fettuccine thoroughly and then pour over the cream sauce.
3. Toss the fettuccine in the sauce over a low heat until thoroughly coated.
4. Add the remaining cream, the Parmesan cheese and nutmeg to the fettuccine mixture and season to taste with salt and pepper. Toss thoroughly to coat while gently heating through.
5. Transfer the fettucine mixture to a warm serving plate and garnish with the fresh sprig of parsley. Serve immediately, handing out extra grated Parmesan cheese separately.
This classic Roman dish is often served with the addition of strips of ham and fresh peas. Add 225 g (8 oz) 2 cups shelled cooked peas and 175 g (6 oz) ham strips with the Parmesan cheese in step 4.
serving amount
serves 4
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