Ingredients

• 25g/1 oz butter

• 150ml/1/4 pint double cream, plus 60ml/4 tbsp extra

• 450g/1 lb fettuccine

• pinch of freshly grated nutmeg

• salt and ground black pepper

• 50g/2 oz freshly grated Parmesan cheese, plus extra to serve

Serves 4

Method:

1. Place the butter and 150ml/1/4 pint cream in a heavy saucepan, bring to the boil and simmer for 1 minute until slightly thickened.

2. Bring a saucepan of salted water to the boil and cook the fettuccine according to the instructions on the packet, but for about 2 minutes less time. The pasta should still be a little firm or al dente.

3. Drain the pasta very thoroughly and turn into the pan with the cream sauce.

4. Place the pan on the heat and turn the pasta in the sauce to coat it evenly.

5. Add the remaining cream, the cheese, salt and pepper to taste and a little grated nutmeg. Toss until well coated and heated through.

6. Serve immediately with some extra grated Parmesan cheese.