Faff Free Friday

It's the end of the working week and the last thing you need to be doing is faffing around in the kitchen, so, invite Alfredo to supper!

Alfredo is the best sauce if, like me, you prefer a cream sauce with your pasta. Traditionally Alfredo sauce is served with fettuccine or if you fancy a treat you could add some peeled cooked prawns (or other seafood of your choice - defrosted from frozen). As a rough guide 50/75g of prawns per person is more than generous with the pasta – it really is a matter of size of appetites – although I have to say it makes a pretty good lunch the following day if there are any leftovers.

Alfredo Sauce

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan.

Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce. Taste and adjust salt seasoning if required – you shouldn't need it since there's salt in the Parmesan. Add black pepper to taste.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta – it doesn't have to be fettuccine.

You can mess with the sauce if you wish by adding eggs or cornflour to thicken, or even sour cream. I'm of the view “if it ain't broke don't fix it” although I might be tempted to add a tsp of garlic paste. It's very satisfying mopping up any leftover sauce with bread of your choice.

A perfect faff free supper!