Fettuccine alfredo

A quick and easy midweek pasta dish.

Ingredients

• 400g fettuccine pasta
• 150ml double cream
• 75g parmesan, finely grated, plus a little extra
• 20g butter
• black peppercorns, ground to make 1 tsp
• a handful flat-leaf parsley, chopped

Method

1. Cook the fettucine in a large pan of boiling salted water following pack instructions, then
2. While the pasta cooks, heat the double cream in a frying pan until it just comes to a simmer, then add in the parmesan, butter and black pepper, stir to melt the cheese.
3. Drain the pasta well, reserving some of the cooking water.
4. Tip in the pasta and toss really well, adding enough of the pasta cooking water to make a sauce that coats the pasta well. Season and serve. Scatter over some parsley and a little more parmesan, if you like.