Enjoy this classic Italian creamy pasta sauce folded into cooked pasta. It's been adapted over the years to include double cream, making it rich, unctuous and delicious
Ingredients
- 25g butter
- 2 garlic cloves, crushed or finely grated
- 300ml double cream
- 1tsp Italian dried herbs
- 100g parmesan, grated
- ½ small bunch parsley, finely chopped
- 400g pasta, cooked
Method
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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.