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Ingredients
- 500 g (1 lb) fettucine or tagliatelle
- 90 g (3 oz) butter
- 1½ cups (150 g/4¾ oz) freshly shredded Parmesan cheese
- 1¼ cups (315 ml/10 fl oz) cream
- 3 tablespoons chopped fresh parsley
- salt and pepper
Method
1. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain in a colander, return to the pan and keep warm.
2. While the pasta is cooking, heat the butter in a medium pan over low heat. Add the Parmesan cheese and the cream and bring to the boil, stirring constantly. Add the parsley, salt and pepper, and stir well to combine.
3. Add to the drained pasta in the pan and toss well to combine. Serve garnished with a fresh herb spring, if desired.
