Alfredo sauce

Enjoy this classic Italian sauce folded into cooked pasta. It's been adapted over the years to include double cream, making it rich, unctuous and delicious

Ingredients

• 25 g butter
• 2 garlic cloves, crushed or finely grated
• 25 g double cream
• 1 tsp Italian dried herbs
• 100 g parmesan, grated
• 0.5 small bunch parsley, finely chopped
• 400 g pasta, cooked

Steps

1. Melt the butter in a pan over a medium-low heat and fry the garlic for 1 min until softened but not browned. Stir in the cream and mixed herbs, and bring the cream to a gentle simmer, lowering the temperature if necessary. Add the parmesan, stirring continuously until it has melted. Sprinkle over the parsley (you can reserve a little to garnish, if you like). Fold into the cooked pasta and serve.