Pasta Alfredo – fettuccine in a creamy Parmesan sauce

Ingredients for 4 portions

• 400 gPasta, fettuccine
• 3 tbspButter
• 3 clovesGarlic, finely chopped
• 190 gCream cheese, in pieces
• 250 mlMilk
• 230 mlCooking cream
• 80 gParmesan, grated
• to tasteSalt
• to tasteBlack pepper

Method

1. Bring a large pan of well-salted water to the boil.
2. Cook the pasta until al dente, following the packet, about 10–12 minutes.
3. Meanwhile, melt the butter in a large frying pan over a low heat and cook the garlic for 2 minutes without letting it colour.
4. Add the cream cheese and pour in the milk. Whisk until the cheese has melted and the sauce is smooth.
5. Stir in the cooking cream and Parmesan and let the sauce simmer gently for 2–3 minutes, until slightly thickened. Season with salt and pepper.
6. Save a cup of the cooking water and drain the pasta. Toss the pasta in the sauce over a low heat for 1 minute, loosening it with a little cooking water if it is too thick. Serve straight away.

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