Farfalle with Cream and Parmesan

Serves 4
Prep Time 15 min
Cooking Time 15 min
Ingredients

• 450 g/ 1lb dried farfalle
• 25 g/ 1 oz unsalted butter
• 150 ml/ 1/4 pint double (heavy) cream
• Pinch of freshly grated nutmeg
• Salt and pepper

Method

• Bring a large saucepan of lightly salted water to the boil.
• Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender, but still firm to the bite, then drain thoroughly.
• Put the butter and cream in a large, heavy-based saucepan and bring to the boil.
• Lower the heat and simmer for 1 minute, until slightly thickened.
• Add the drained pasta to the cream mixture.
• Place the saucepan over a low heat and toss until the farfalle are thoroughly coated.
• Season to taste with nutmeg, salt and pepper, then add the cream and grated Parmesan.
• Toss again and serve immediately with extra parmesan for sprinkling.

Equipment

• 2 Large saucepans

Shopping List

• Dried farfalle
• Unsalted butter
• Nutmeg
• Double cream
• Parmesan cheese