Fettuccine Alfredo

Ingredients (serves 6)

• 375g dried fettuccine pasta
• 40g butter
• 2 garlic cloves, crushed
• Pinch of ground nutmeg
• 250ml (1 cup) thickened cream
• 90g (1/3 cup) mascarpone, at room temperature
• 45g (1/2 cup) finely shredded parmesan
• Freshly ground black pepper
• 35g (1/2 cup) shaved parmesan

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.
3. Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.
4. Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.