1 3/4 cups heavy cream
1/2 pound very fresh unsalted butter
5 ounces grated Parmesan or half Parmeson and half Pecorino Romano
pinch of freshly grated nutmeg
flaky salt and white pepper
Heat 1 1/r cups of cream and all the butter in a heavy-based pan over medium heat for about 2-3 minutes, stirring often, until the butter has melted and incorporated into the cream. Stir in the cheese and remove from the heat. Add drained cooked pasta and toss with the remaining cream and nutmeg. (If the sauce is a little too thin, heat over low heat until thickened.) Season carefully – this dish rarely needs salt as the cheese imparts enough. Serve immediately
Fettuccine is synonymous with Alfredo all over Italy, but this deliciously rich sauce makes anything it coats wonderful!
SERVING SUGGESTION | RICH & FAMOUS
I love to bling up the basic Alfredo and top each serving with a teaspoon of salmon eggs, a pinch of finely chopped chives, ground black pepper and sprinkled edible gold leaf.
For a creamy lemon pasta, the juice of 1 lemon and 2 teaspoons of grated zest can be added to this dish, together with a handful of chopped flat-leaf parsley. Add the juice in the early stages with the butter and cream. Add the zest and chopped parsley before tossing with pasta.
AL LIMONE I VODKA (Lemon & Vodka)
Fir a super-charged version, proceed as with Al Limone above, adding a splash of vodka to when you toss with the pasta. Heat over low heat until the sauce has thickened and the vodka evaporated.
PASTA AL LIMONE (without Cream)
Pasta al Limone can also be made without any cream, dressed instead with olive oil, the juice of 2-3 lemons, a couple of handfuls of torn basil leaves and 5 ounces grted Parmesan cheese. Mix the grated zest and juice of the lemons with a generous splash of olive oil, add the Parmesan, and season. Stir into the hot pasta with the basil leaves and plenty of pepper.
Fettuccine, spaghetti or short pasta shapes