Fettuccine Alfredo with Crispy Capers and Lemon

Ingredients

• 400 g fettuccine
• 80 g butter
• 120 g parmesan, finely grated
• 150 ml double cream
• 30 g capers, drained
• 1 lemon
• 1 tsp black pepper
• 1 tbsp olive oil

Method

1. 1

   Cook the fettuccine in a large pan of well-salted boiling water until al dente. Reserve 200ml of pasta water before draining.

2. 2

   While the pasta cooks, heat the olive oil in a small pan and fry the capers for 2–3 minutes until crisp. Remove and set aside.

3. 3

   In the pasta pan over a low heat, melt the butter and stir in the double cream. Add 100ml of the reserved pasta water.

4. 4

   Add the drained pasta and toss vigorously. Remove from the heat and stir in the parmesan in stages until the sauce is silky, adding more pasta water if needed.

5. 5

   Add the lemon zest and a generous crack of black pepper. Toss to combine.

6. 6

   Serve immediately, topped with the crispy capers and an extra grating of parmesan.