Lemony Fettuccine Alfredo

Serves 4

INGREDIENTS:

500g fettuccine pasta

1 unwaxed lemon, thinly sliced

500ml double cream

1 clove garlic, whole

110g butter, cut into small pieces

75g freshly grated Parmesan cheese, and more for serving

A grating of fresh nutmeg

Sea salt and freshly ground black pepper

flat-leaf parsley, chopped

METHOD:

1. Place a large pot of salted water over a high heat and bring to the boil. Then stir in the pasta and cook the fettuccine for 5 minutes

2. While the pasta is cooking, place a deep frying or saucepan over a low-medium heat. Pour in the cream and add the lemon slices and whole garlic. Next add butter and whisk gently until melted. Remove and discard the garlic. Stir in the nutmeg and grated parmesan cheese. Season with freshly grated black pepper.

3. Drain the pasta, reserving 1 cup of pasta cooking liquid. Add it to the pan, gently toss the pasta to coat in the Alfredo sauce.

4. Top with more grated cheese and chopped flat leaf parsley.