Serves 4
INGREDIENTS:
500g fettuccine pasta
1 lemon, thinly sliced
500ml double cream
1 clove garlic, whole and skinned
110g salted butter, cut into small pieces
75g freshly grated Parmesan cheese, and more for serving
A grating of fresh nutmeg
Sea salt and freshly ground black pepper
1 T flat-leaf parsley, chopped
METHOD:
- Place a large pot of salted water over a high heat and bring to the boil. Then stir in the pasta and cook the fettuccine for 5 minutes
- While the pasta is cooking, place a deep frying or saucepan over a low-medium heat. Pour in the cream and add the lemon slices and whole garlic. Next add butter and whisk gently until melted. Remove and discard the garlic. Stir in the nutmeg and grated parmesan cheese. Season with salt and freshly grated black pepper.
- Using tongs, add the pasta to the sauce. Add a tablespoon of the cooking water, gently toss the pasta to coat in the Alfredo sauce. Add more cooking water if needed to slacken the sauce.
- Top with more grated cheese and chopped flat leaf parsley.
