Fettucine alfredo

1. In a medium saucepan, stir the clotted cream, butter and cornflour over a low heat and bring to a gentle simmer, then turn off the heat and keep warm.
2. Meanwhile, tip the cheese and nutmeg into a small bowl, add a good grind of black pepper and stir together. Leave the salt out for now.
3. Cook the pasta in another pan with 2 tsp salt, covered with boiling water, to the packet timing (usually 3 to 4 minutes). Scoop out some cooking water before draining, and don't drain too thoroughly.
4. Add the pasta to the clotted cream mixture, sprinkle over the cheese and fold everything together gently over low heat with a rubber spatula. Splash in 3 tbsp of the cooking water; it will look wet at first, so keep stirring until it is absorbed and the sauce turns glossy. Check the seasoning and serve in warmed bowls with chives or parsley scattered over.

Tips from the ZestyPlate Kitchen

• Wait until the very end to add salt. Parmesan brings plenty of its own, so taste first.
• Resist the urge to drain the pasta bone dry. The water clinging to it is what makes the sauce turn silky.
• Fold everything together gently over low heat with a spatula, adding cooking water bit by bit until the sauce looks glossy.
• Grate the nutmeg fresh over the cream. The difference against pre-ground is noticeable.