Ingredients

500g/1lb 2oz dried fettuccine pasta

300ml/10½fl oz double cream

30g/1oz butter

Freshly grated nutmeg, to taste

200g/7oz freshly grated parmesan cheese

Freshly ground black pepper

Directions

Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the parmesan.

Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking.

Mix gently, adding plenty of freshly ground black pepper. Serve immediately.