For this pasta with alfredo sauce, you will need:

400g dry pasta – fettucine and fusilli are particularly good with this sauce
40g grated parmesan
50g butter
250ml cream
2 tsp chopped fresh parsley
salt and pepper

(serves 4)

In a large pan of salted water, cook the pasta according to manufacturer’s instructions (personally I always reduce the recommended cooking time by a minute or two to get the “al dente” texture), drain immediately. In a frying pan, melt the butter, toss in the drained pasta, add the grated parmesan and cream and gently heat. When warm, add the chopped parsley, mix very well and serve immediately with freshly milled pepper and extra parmesan according to taste.