3 tablespoons butter
1cup thickened cream
½ cup freshly grated Parmesan cheese
Fresh ground black pepper
Good pinch of nutmeg
Pinch of salt
- Put 4 litres of water into a large saucepan. Bring to the boil and drop in the fettuccine. Sprinkle in a little salt and cook until the fettuccine is al dente – that means it’s cooked, but it’s still firm. You know how your vegetables are still crunchy after cooking; you don’t cook them until they are all limp and sloppy; they’ve got to be a bit bitey. Well, spaghetti, fettuccine and all that stuff should be al dente too.
- While the fettuccine is cooking, drop the butter and 2/3 cup cream into another large saucepan and simmer over a medium heat for about 30 seconds until it starts to thicken, then take it off the heat.
- Drain the fettuccine and drop it into the cream over a low heat and toss until it’s well coated. Now add the rest of the cream, the cheese, freshly ground black pepper and nutmeg and mix it all together. Turn it out into a heat-proof dish and serve with an extra bowl of grated cheese alongside.
- By the way, I always buy my Parmesan cheese in a block and grate it myself. It ‘s much better because it’s fresher