Instruction

• In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer
• Turn off the heat and keep warm
• Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage)
• Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins)
• When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly
• Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula
• When combined, splash in 3 tbsp of the cooking water
• At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy
• Check the seasoning before transferring to heated bowls
• Sprinkle over some chives or parsley, then serve immediately