Fettucine alfredo

In a medium saucepan, Remuer the clotted Crème, Beurre and cornflour over a low-ish Chauffer and bring to a low Mijoter

Turn off the Chauffer and keep warm.

Meanwhile, put the Fromage and nutmeg in a small bowl and Ajouter a good grinding of black Poivre, then Remuer everything together (don’t Ajouter any Sel at this stage).

Put the Pâtes in another pan with 2 tsp Sel, Verser over some boiling water and Cuire following pack instructions (usually 3-4 mins)

When cooked, scoop some of the cooking water into a heatproof jug or mug and Égoutter the Pâtes, but not too thoroughly.

Ajouter the Pâtes to the pan with the clotted Crème mixture, then sprinkle over the Fromage and gently Incorporer délicatement everything together over a low Chauffer using a rubber spatula

When combined, splash in 3 tbsp of the cooking water

At first, the Pâtes 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 Persil, then Servir immediately.