Goldie Hawn's fettuccine Alfredo

Name: Goldie Hawn's fettuccine Alfredo
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: ½ x Royal pasta dough; fine semolina for dusting; 150 ml double cream; 150 ml single cream; 1 large free-range egg; 60 g Parmesan cheese plus extra to serve; 1 fresh truffle or 1 whole nutmeg for grating; truffle oil

Finished with fresh truffle or nutmeg

Vegetarianv

“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. ”

Serves 4

Cooks In45 minutes plus resting

DifficultyNot too tricky

Dinner Party Italian Mains Pasta & risotto

Nutrition per serving

Calories 612 31%
Fat 38.5g 55%
Saturates 19.8g 99%
Sugars 3g 3%
Salt 0.6g 10%
Protein 22.8g 46%
Carbs 44.7g 17%
Fibre 1.7g -

Of an adult's reference intake

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

Tap For Method

Ingredients

½ x Royal pasta dough
fine semolina , for dusting
150 ml double cream
150 ml single cream
1 large free-range egg
60 g Parmesan cheese , plus extra to serve
1 fresh truffle or 1 whole nutmeg , for grating
truffle oil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

Tap For Ingredients

Method

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.