Fettucine alfredo

In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer

Prep: 16 min
Cook: 25 min
Total: 41 min
Servings: 2
Medium
Lunch Mexican Dairy-Free Paleo Keto
By Fresh Kitchen Recipes | Published May 20, 2025

Ingredients

2 servings
  • 227 g Clotted Cream
  • 25 g Butter

    Suggested swaps

    Coconut oil · 1:1 ratio — Works well in baking; adds slight coconut flavor
    Olive oil · 3:4 ratio — Use ¾ cup oil per 1 cup butter; best for savory dishes
  • 1 tsp Corn Flour
  • 100 g Parmesan Cheese
  • 1 Grated Nutmeg
  • 250 g Fettuccine
  • 1 Chopped Parsley

Instructions

1

In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.

2

Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).

3

Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.

4

Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

Tips & Notes

Original recipe from Italian cuisine.

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Nutrition Information
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Per serving

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.