Fet­tucine al­fredo

SERVES 2-3 PREP 15 mins COOK 10 mins EASY V

BBC Good Food - - Easiest Ever -

227g tub clot­ted cream 25g but­ter (about 2 tbsp) 1 tsp corn­flour 100g parme­san, grated freshly grated nut­meg

250g fresh fet­tuc­cine or tagli­atelle snipped chives or chopped pars­ley, to serve (op­tional)

1 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.

2 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).

3 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. 4 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. Spin­kle over some chives or pars­ley, then serve im­me­di­ately.

GOOD TO KNOW cal­cium

PER SERV­ING (3) 898 kcals • fat 67g • sat­u­rates 41g • carbs 49g • sug­ars 4g • fi­bre 3g • pro­tein 23g • salt 0.8

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