Fettucine alfredo

Start by combining the clotted cream, butter, and cornflour in a medium saucepan over a gentle low heat. Stir continuously to ensure the mixture blends smoothly without lumps, then gently bring it to a low simmer. Once the sauce starts bubbling quietly around the edges, turn off the heat and keep it warm to maintain its creamy consistency. In the meantime, take a small bowl and add the parmesan cheese along with a pinch of freshly grated nutmeg. Add a generous grinding of black pepper for an aromatic touch but refrain from adding salt at this stage, as the cheese provides sufficient saltiness. Mix these ingredients together until evenly combined. Next, prepare the fettuccine by filling another pan with boiling salted water—about 2 teaspoons of salt—to season the pasta as it cooks. Add the fettuccine and cook following the package instructions, usually around 3 to 4 minutes, until al dente. When ready, carefully scoop out three tablespoons of the starchy cooking water into a heatproof jug and then drain the pasta, but do not rinse or dry it too thoroughly. Return the drained pasta to the saucepan with the warm clotted cream sauce. Sprinkle the cheese and nutmeg mixture evenly over the top. Using a rubber spatula, gently fold the pasta and sauce over low heat; this gentle method helps the cheese melt into the creamy base without scorching. Add the reserved cooking water gradually—starting with 3 tablespoons—to loosen the sauce; it will initially appear wet and loose. Continue stirring patiently until the cooking water is absorbed and the sauce achieves a glossy, luscious sheen. Taste and adjust seasoning if necessary, then immediately transfer the Alfredo pasta to warmed bowls to preserve heat. Garnish with chopped fresh parsley or chives for a bright, herbaceous finish that cuts through the richness. Serve straight away to enjoy the sauce at its silky best.