Vegetarian Fettuccine Alfredo
Inspired By: Delicious Magazine
150g dried fettucine
Splash olive oil
50ml double cream
50g parmesan (or vegetarian alternative), grated, plus extra to serve
Handful flatleaf parsley, roughly chopped
Bring to boil a salted water in a large pan and cook the fettuccine for 7 minutes, or until a little underdone. Drain the pasta reserving 200ml water. Toss the pasta with flaky sea salt, freshly ground black pepper and a splash of olive oil to stop it sticking.
In a heavy-based frying pan put the cream, cheese and butter and bring to heat, deep for a few minutes and stir over medium heat. Pour in the reserved pasta cooking water and bring to the boil. Season generously and stir in the cooked pasta.
Slowly simmer the pasta in the sauce, stirring, for 4 minutes. The sauce may look a little runny at first, but it will thicken and become coating consistency as it cools. Turn off the heat, let the pasta stand for 1 minute, toss through the parsley, season to taste and serve in bowls with extra parmesan.
NOTE: Add Pesto for beautiful green pasta