Goldie Hawn’s fettuccine alfredo
Jamie Oliver: ‘This pasta with a velvety sauce of whipping cream, Parmesan and fresh truffle (or nutmeg – just as delicious!) is a famous Italian dish that I made for Goldie – she loved it! This is my own version, with some single cream to keep it well-behaved, but believe me, it’s still heavenly.’
1. Make the Royal pasta dough and, after letting it rest for 30 minutes, roll it out into sheets about 2 mm thick. Attach the fettuccine cutter to your pasta machine, gently feed the sheets through and loosely arrange the fettuccine on a semolina-dusted tray. You can also make them by hand by loosely rolling up the pasta sheets, cutting them into strips ½ cm wide and gently shaking the pasta loose.
2. When you’re ready, cook the fettuccine al dente in 1 to 2 minutes in a large pan of salted boiling water. Meanwhile, warm all the cream in a large frying pan over low heat, separate the egg and whisk the yolks into the cream (save the white for another time). Finely grate the Parmesan, whisk it in and season with sea salt and black pepper to taste.
3. Using kitchen tongs, transfer the pasta, with its cooking water clinging to it, straight into the pan of sauce. Toss everything together well and, if necessary, add an extra splash of cooking water to create a velvety sauce. Fill the plates, grate a little truffle or nutmeg and a generous amount of Parmesan over them, drizzle with a few drops of truffle oil and serve immediately.
Title: Jamie’s Food Fight Club weekend cookbook
Author: Jamie Oliver
Publisher: Kosmos Uitgevers
Price: €20
Also read:
- Recipe: Cacio e pepe
- Useful list: these cheeses are safe to eat when you’re pregnant
- 11 things that keep for at least two weeks in your fridge
