A heavenly pasta recipe from Jamie’s Friday Night Feast Cookbook that’s perfect finished with fresh truffle or nutmeg.
Homemade pasta, in a silky sauce of double cream, Parmesan and fresh truffle (or nutmeg, which is easier to get hold of and just as tasty!) is a well-known Italian dish that I cooked up for Goldie – she loves it! This is my take, swapping in some single cream to make it a little less naughty. Trust me, it’s still a heavenly mouthful.
Goldie Hawn’s Fettucine Alfredo
Total time: 45 minutes, plus resting
- ½ quantity x Royal pasta dough
- fine semolina, for dusting
- 150ml double cream
- 150ml single cream
- 1 large egg
- 60g Parmesan cheese, plus extra to serve
- 1 fresh truffle or 1 whole nutmeg, for grating
- truffle oil
Make the Royal pasta dough. Once it's relaxed for 30 minutes, roll the sheets out to 2mm thick. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet, placing on a semolina-dusted tray as you go. Or, if making by hand, loosely roll up the pasta sheets, cut into strips just over ½cm wide, then use your fingertips to shake out and separate into strands.
When ready, cook the fettuccine in a large pan of boiling salted water for 1 to 2 minutes, or until al dente. Meanwhile, gently heat all the cream in a large frying pan on a low heat, then separate the egg and whisk the yolk into the pan (save the white for another day).
Finely grate and gently whisk in the Parmesan, then season with sea salt and black pepper.
Using tongs, drag the pasta straight into the sauce, taking a little cooking water with it. Toss together, adding extra splashes of cooking water to loosen into a lovely, silky sauce, if needed. Plate up with fine gratings of truffle or nutmeg and a good grating of Parmesan, drizzle with a little truffle oil and serve right away.
Sat Fat: 19.8g
JAMIE’S FRIDAY NIGHT FEAST COOKBOOK BY JAMIE OLIVER IS PUBLISHED BY PENGUIN RANDOM HOUSE © JAMIE OLIVER ENTERPRISES LIMITED.
A recipe for the silkiest velvety pasta from Jamie’s Friday Night Feast Cookbook.
Delectable dumplings with water chestnuts, ginger and spring onions from Jamie’s Friday Night Feast Cookbook.
The Japanese classic from Jamie’s Friday Night Feast Cookbook – served with coconut rice and zingy pickles.
A pleasure to make, this cake is joyous served with a cup of tea.
With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.
With fragrant spices, tomatoes, cashew butter and yoghurt.
With red pesto-layered filo, Cheddar and cottage cheese.
With cajun spice, mango, sweet cherry tomatoes and lime.
With root veg, porcini mushrooms, marmite & crispy rosemary.
With black bean sauce and tenderstem broccoli.
With poached eggs, spinach & peas.
With spiced tamarind & peanut sauce, fresh coriander.