An indulgent pasta with cream, parmesan and fresh truffle, Jamie cooked this winning dish for actress Goldie Hawn!


  • ½ x Royal pasta dough

  • semolina, for dusting

  • 150ml double cream

  • 150ml single cream

  • 1 large free-range egg

  • 60g Parmesan cheese, plus extra to serve

  • Optional: fresh truffle or 1 whole nutmeg, for grating

  • Truffle oil


  • 1.

    Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.

  • 2.

    Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.

  • 3.

    Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.

  • 4.

    Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.

  • 5.

    Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings