300g dried fettucine
Splash olive oil
100ml double cream
100g parmesan (or vegetarian alternative), grated, plus extra to serve
Handful flatleaf parsley, roughly chopped
Bring a large pan of salted water to the boil and cook the fettuccine for 7-8 minutes, or until a little underdone. Drain the pasta reserving 400ml water. Toss the pasta with flaky sea salt, freshly ground black pepper and a splash of olive oil to stop it sticking.
Heat the cream, cheese and butter in a large, deep heavy-based frying pan for a few minutes and stir over a medium heat. Pour in the reserved pasta cooking water and bring to the boil. Season generously and stir in the cooked pasta.
Gently simmer the pasta in the sauce, stirring, for 4-5 minutes. The sauce may look a little runny at first, but it will thicken and become coating consistency as it cools. Turn off the heat, let the pasta stand for 1 minute, toss through the parsley, season to taste and serve in bowls with extra parmesan.
The pasta is best eaten as soon as made but it can be reheated in the microwave, covered in cling film with a splash of hot water, for 2-3 minutes until piping hot.