INGREDIENTS
450g (1lb) dried fettucine
115g (4oz) unsalted butter, cubed
250ml (9fl oz) double cream
75g (21⁄2oz) Parmesan cheese, grated,
plus extra shavings to serve
salt and freshly ground black pepper
METHOD
Bring a large saucepan of lightly salted water to the boil, then add the pasta. Simmer for 10–12 minutes or until the pasta is cooked but still firm to the bite. Drain well, return to the pan, and cover to keep warm.
In a separate large pan, melt the butter, then add the cream, and heat until hot but not boiling. Reduce the heat to low, add the cooked pasta and the grated Parmesan, and season to taste with pepper. Gently toss the pasta to coat and serve immediately, scattered with Parmesan shavings.
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