Ingredients

The following ingredients have 5 Servings
  • 1 pound Fettuccine
  • 2 cups heavy cream ((UK double cream))
  • 1 clove garlic (peeled and left whole (optional))
  • 1 stick salted butter (softened)
  • 1 pinch nutmeg
  • ¾ cup freshly grated Parmesan cheese (plus more for serving)
  • Salt and black pepper (to taste)
  • Chopped fresh flat-leaf parsley (for garnish)

Instruction

  • In a large pot, cook the Fettuccine until just undercooked.  It will finish cooking in the sauce.
  •  While the pasta is cooking, heat the cream and garlic (if using) over low-medium heat in a deep saute pan. 
  • Add butter and whisk gently until melted. Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper. 
  • Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, and gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen). 
  • Top with more grated cheese and chopped parsley. Serve immediately.