500g/1lb 2oz gluten free fettuccine pasta
300ml/10½fl oz lactose free double cream
30g/1oz lactose free butter
freshly grated nutmeg, to taste
200g/7oz freshly grated parmesan cheese
freshly ground black pepper
Serves - 4
Cook the gluten free pasta in a large pan of boiling salted water for 10-12 minutes, until al dente.
Meanwhile, put the lactose free cream in a saucepan with the lactose free butter and a little grated nutmeg and warm through gently. Stir in the parmesan.
Drain the gluten free pasta, reserving about three tablespoons of the cooking water, then tip it straight into the lactose free cream sauce.
Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking.
Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
Recipe adapted from: Good Food