Fettuccini alfredo

This is currently my favourite pasta dish. It’s easy to make as a single portion, is flexible in terms of protein (I’ve made it with chicken & bacon and with prawns. Going proper veggie with mushrooms would be easy, too.)

Ingredients:

60g long pasta of your choice (spaghetti, tag, pappardelle, fettuccini, etc)
Protein of your choice (in the picture above I have chicken and bacon)
I shallot or half an onion, chopped
Half a clove of garlic
A pinch of chill flakes
A pinch of paprika
A dollop of double (heavy) cream
A splash of whole milk
One egg yolk
A handful of grated parmesan
Some of the pasta water, so don’t throw it away when draining the pasta
Chopped parsley and Allepo pepper to serve

Directions:

Prep and cook your protein. Remove from the pan and set aside.
Sauté the onion, add the garlic then stir in the flour. Cook for 1 minute.
Add the chilli flakes and paprika, cook briefly then add the cream and milk.
Stir in the beaten egg (rapidly so that it doesn’t scramble) then add half the parmesan.
If it is a bit stiff, add pasta water to loosen it up, then add back the protein.

Drain the pasta and serve with some more parmesan. It might look a bit beige, but a sprinkling of parsley and Aleppo pepper will brighten up the plate.