Ingredients

· 300g dried fettuccine

· Splash olive oil

· 100ml double cream

· 100g parmesan grated plus extra to serve

· 100g butter

· Handful flat leaf parsley roughly chopped

Method

Bring a large pan of salted water to the boil and cook the fettuccine for seven-eight 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 four-five 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 one minute, toss through the parsley, season to taste and serve in bowls with extra parmesan.