FETTUCCINE ALL’ALFREDO

Serves 2 as a thick sauce, or 4 more thinly

1 Tbsp butter

½ cup heavy/cooking cream, plus 60mL extra

450g fettuccine

Pinch of grated nutmeg

Salt and ground black pepper

Lots of grated Parmesan cheese, plus extra to serve

Place butter and cream into a heavy saucepan, bring to a boil and simmer for 1 minute until slightly thickened. Remove from heat.

Cook the fettuccine as directed, until al dente.

Drain pasta and stir into cream sauce. Return sauce with pasta to heat, stir to coat pasta. Add extra cream, Parmesan, salt and pepper, and a pinch of nutmeg. Toss until well coated and heated through.

Serve with extra Parmesan.

Frozen peas can be added to the sauce along with the pasta, if desired.