Fettuccine Alfredo with Butter, Cream and Parmesan

What you need

• 400 g (14 oz) fettuccine
• 60 g (4 tbsp) unsalted butter
• 300 ml (1 1/4 cups) heavy cream
• 100 g (3 1/2 oz) parmesan, finely grated, plus extra for serving
• 1/2 tsp black pepper, freshly ground
• 1 pinch nutmeg, freshly grated
• salt, to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Melt the butter in a large frying pan over medium-low heat.

3. 3

   Pour in the cream and bring it to a gentle simmer. Cook until it thickens slightly, 3-4 min.

4. 4

   Add the fettuccine to the boiling water and cook until just al dente.

5. 5

   Scoop out 240 ml (1 cup) of the cooking water, then drain the fettuccine.

6. 6

   Turn the heat under the cream to low and whisk in the parmesan a handful at a time until smooth.

7. 7

   Season the sauce with the pepper and nutmeg.

8. 8

   Add the fettuccine and toss until every ribbon is coated, about 1 min. Loosen with a splash of cooking water if the sauce gets too thick.

9. 9

   Taste and add salt if needed.

10. 10

    Serve right away with extra parmesan on top.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.