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choptsalad.com

at chopt, we dream up the most delicious salads imaginable. it's where creativity meets quality with local ingredients, artisan partners, and 18+ original dressings.

clodaghmckenna.com

Serves 4  INGREDIENTS:  500g fettuccine pasta  1 lemon, thinly sliced  500ml double cream  1 clove garlic, whole   and skinned 110g salted butter, cut into small pieces 75g freshly grated Parmesan cheese, and more for serving  A grating of fresh nutmeg Sea salt and freshly ground black pepper  1 T  flat-leaf parsley, chopped  METHOD:  Place a large pot of salted water over a high heat and bring to the boil. Then stir in the pasta and cook the fettuccine for 5 minutes While the pasta is cooking, place a deep frying or saucepan over a low-medium heat. Pour in the cream and add the lemon slices and whole garlic. Next add butter and whisk gently until melted. Remove and discard the garlic. Stir in the nutmeg and grated parmesan cheese. Season with salt and   freshly grated black pepper.   Using tongs, add the pasta to the sauce.   Add a tablespoon of the cooking water, gently toss the pasta to coat in the Alfredo sauce.  Add more cooking water if needed to slacken the sauce. Top with more grated cheese and chopped flat leaf parsley.

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