Cheats Fettucine Alfredo with Paysan Breton Cream Cheese
A comforting bowl of creamy pasta that can be whipped up in under 30 minutes. So simple and easy for a mid-week supper.
Preparation time: 5 minutes
Cooking time: 15 minutes
400g fettuccine pasta
1 tub of Paysan Breton French Garlic & Herb cream cheese (150g)
150ml double cream
Freshly grated nutmeg, to taste
80g parmesan, grated
Ground black pepper
What to do:
Bring a large pan of salted water to boil and cook the pasta for 10-12 minutes until al dente.
While the pasta is cooking, melt the butter in a large frying pan and stir in the cream cheese and double cream and warm through gently.
Add a little grated nutmeg along with the grated parmesan.
Drain the pasta (save a cup of pasta water) and stir straight into the creamy sauce. If needed, use some of the pasta water to loosen the sauce.
Stir gently until all the pasta is coated in the sauce.
Serve immediately topped with freshly ground black pepper.
Notes: If you want to pimp it up a bit, add some cooked crispy bacon or pancetta on top before serving
Recipe courtesy of Paysan Breton
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