Ingredients
- 200g heavy cream
- 20g butter (about 2 tbsp.)
- 100g parmesan, grated
- freshly grated nutmeg
- 200g tagliatelle/Fettuccine pasta
- 1 tsp chopped parsley for garnish
- Freshly Ground Black Pepper according to your taste
Method
Boil your pasta in a large skillet with 1 tsp of salt. When cooked, keep some of the pasta water into a heatproof jug or mug and drain the pasta
In a medium nonstick pan, stir the heavy cream & butter over a medium-low heat and bring to a low simmer. Turn off the heat and keep warm.
Add the pasta to the pan with the cream mixture, then sprinkle over the cheese nutmeg & black pepper and gently fold everything together over a low heat using a spatula. When combined, splash in 3 tbsp. of the Pasta water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to the bowls. Sprinkle over some parsley, then serve immediately.