Fettuccine all'Alfredo

Ingredients for 4 servings:

• 1 tbsp butter
• 200 g cream
• 500 g pasta, fresh fettuccine
• 1 tbsp olive oil
• 100 g Parmesan, freshly grated (and some for serving)
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• Parsley, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the butter and 150g of cream in a large saucepan and bring to a boil over medium heat. Reduce the heat and simmer for a few minutes until slightly thickened. Meanwhile, bring a large saucepan of salted water to a boil. Cook the fettuccine with the olive oil until al dente. Drain, return to the pan, and pour the cream sauce over it. Using two forks, mix the fettuccine with the sauce over low heat. Add the remaining cream, Parmesan, and nutmeg to the pasta and season with salt and pepper. Mix thoroughly and heat gently. Transfer the fettuccine to a warmed serving plate, garnish with fresh parsley, and serve with additional Parmesan.