A rich, glossy fettuccine Alfredo made with clotted cream and Parmesan, brought together with a splash of pasta water. Decadent, silky and ready in minutes.
This fettuccine alfredo takes a luxurious British twist, using clotted cream for an extra-rich, velvety sauce kissed with nutmeg and Parmesan. A little cornflour keeps it beautifully smooth and glossy, and it comes together in minutes. It's decadent, deeply comforting, and proof that a few good ingredients are all you need.
Prep 5 min
Cook 15 min
Total 20 min
Easy
- 227g Clotted Cream
- 25g Butter
- 1 tsp Corn Flour
- 100g Parmesan Cheese
- Grated Nutmeg
- 250g Fettuccine
- Chopped Parsley
Video
Preparation
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer, then turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl with a good grinding of black pepper and stir together (don't add salt at this stage).
- Put the pasta in another pan with 2 tsp salt, cover with boiling water, and cook to the packet instructions (usually 3–4 minutes). Scoop out some cooking water before draining the pasta, but don't drain too thoroughly.
- Add the pasta to the clotted cream mixture, sprinkle over the cheese, and gently fold everything together over low heat with a rubber spatula. Splash in 3 tbsp of the cooking water — it'll look wet at first, so keep stirring until absorbed and the sauce is glossy. Check the seasoning, then serve in heated bowls sprinkled with chives or parsley.
Tips from the ZestyPlate Kitchen
- Hold off on the salt until the end — Parmesan is salty, so taste before seasoning.
- Don't drain the pasta too thoroughly; that clinging starchy water helps the sauce turn silky.
- Fold gently over low heat with a spatula and add pasta water gradually until the sauce is glossy.
- A fresh grating of nutmeg lifts the cream beautifully — grate it fresh rather than using pre-ground.
Frequently Asked Questions
Its high fat content makes the sauce exceptionally rich and velvety, richer than ordinary double cream. It's an indulgent twist on the classic.
A small amount stabilises the sauce and keeps it smooth and glossy, helping it cling to the pasta without splitting.
Yes — double cream works well, though the sauce will be slightly less rich. Reduce it gently to thicken.
Loosen it with a splash of the reserved pasta cooking water, stirring until it reaches a glossy, coating consistency.
