Fettucine alfredo

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
2. 2Meanwhile, put the cheese and nutmeg in a small mixing bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
3. 3Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins).
4. 4When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
5. 5Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula.
6. 6When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy.
7. 7ServeCheck the seasoning before transferring to heated bowls. Scatter over some chives or parsley, then dish up immediately.