About this recipe:Double cream with nutmeg, ground white pepper, garlic, butter, fresh parsley and Parmesan cheese makes a full-on fragrant, rich and creamy fettuccine pasta sauce. Beautiful smell, beautiful taste. Serve with green salad and fresh bread for a beautiful meal!
340g fettuccine pasta
240ml double cream
1/4 teaspoon ground white pepper
120g grated Parmesan cheese
3 teaspoons chopped fresh parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon garlic granules
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over low heat, melt butter. Stir in cream and pepper, cook until mixture begins to thicken, 5 minutes. Stir in Parmesan cheese until melted, then stir in parsley, nutmeg and garlic granules and cook for 1 minute more. Toss with cooked pasta.