- Total time 20 minutes
- Difficulty Easy
- fettuccine 400g
- double cream 150ml
- parmesan (or vegetarian alternative) 75g, finely grated, plus a little extra
- butter 20g
- black peppercorns ground to make 1 tsp
- flat-leaf parsley a handful, chopped
Cook the fettucine in a large pan of boiling salted water following pack instructions, then drain well, reserving some of the cooking water.
While the pasta cooks, heat the double cream in a frying pan until it just comes to a simmer, then add in the parmesan, butter and black pepper, stir to melt the cheese.
Tip in the pasta and toss really well, adding enough of the pasta cooking water to make a sauce that coats the pasta well. Season. Divide between 4 bowls and scatter over some parsley and a little more parmesan, if you like.
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