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. Serves 4.
Ingredients:
- 25g butter
- 2 garlic cloves, crushed or finely grated
- 300ml double cream
- 1tsp Italian dried herbs
- 100g grated parmesan
- 1/2 small bunch parsley, finely chopped
- 400g pasta
Instructions:
- 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.