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Add a photothis recipe is a base of many different versions, depending on your own personal choice of ingredients to add. to make it your own, so have fun with adding simple ingredients extra.
Fresh fettucine is traditional, so either make it yourself or buy it from an italian delicatessen. if you cannot get fettucine, you can use tagliatelle.
With so few ingredients, it is particularly important to use only the best-quality ones for this dish to be a success. The cheese is important aswell, good Parmigiano Reggiano or Grana Padana.
Ingredients
- 50g/2oz/1/4 cup butter
- 200ml/ 7fl oz/scant 1 cup panna da cucina
- or double cream
- 50g/2oz/ 2/3 cup freshly grated Parmesan cheese,
- plus extra to serve
- 350g fresh fettucine
- salt and ground blck pepper
Directions
- Melt the butter in a large saucepan or skillet. Add the cream and bring it to the boil. Simmer for 5 minutes, stirring, then add the parmesan, with salt and pepper to taste, and turn off the heat under the pan.
- Bring a large saucepan of salted water to the boil. Drop in the pasta all at once and quickly bring back to the boil, stirring occassionally. Cook until al dente: 2-3 minutes, or according to the instructions on the packet. Drain well.
- Turn on the heat under the pan of cream to low, add the pasta all at once and toss until it is coated in the sauce. Taste for seasoning. Serve immediatley, withextra grated Parmesan handed around separately.
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