Jamie Oliver

Goldie Hawn's fettuccine Alfredo

Finished with fresh truffle or nutmeg

Goldie Hawn's fettuccine Alfredo

Serves 4
Cooks In45 minutes plus resting
DifficultyNot too tricky
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
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
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
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Make the Royal pasta dough. Once it's relaxed for 30 minutes, roll the sheets out to 2mm thick.
  2. 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.
  3. When ready, cook the fettuccine in a large pan of boiling salted water for 1 to 2 minutes, or until al dente.
  4. 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.
  5. 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.
  6. 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.

Tip

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