Fettucine Alfredo

Serves 4-6


Ingredients:

500g fettucine or tagliatelle
90g butter
1½ cup (150g) freshly shredded Parmesan cheese
1¼ cup (315ml) cream
3 tbsp chopped fresh parsley
salt and pepper


Method:

1. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain in a colander, return to the pan and keep warm.
2. While the pasta is cooking, heat the butter in a medium pan over low heat. Add the Parmesan cheese and the cream and bring to the boil, stirring constantly. Add the parsley, salt and pepper, and stir well to combine.
3. Add to the drained pasta in the pan and toss well to combine. Serve garnished with a fresh herb sprig, if desired.

Note: Fettucine Alfredo is claimed to be named after Alfredo, a restaurant in Rome, who is believed to have used a gold fork and spoon to give a final toss to each serving of fettucine before sending it to the table.