Mushroom Fettuccini with Nutmeg and Chilli

This is one of my old reliable favourites. If you can get really fresh and tasty mushrooms, this is utterly wonderful. Serves four.

You'll need;

200ml cream
500g mushrooms of your choosing
good handful chopped parsley
1 long red chilli, finely chopped
a couple of pinches of fresh-ground nutmeg
two good handfuls of finely grated Parmesan
200g fettuccini
a glug of olive oil

In a wide, hot pan put in your olive oil and mushrooms to cook. Personally, I like well-cooked mushrooms, but you can do them to your preference. While these are cooking, get your fettuccini on the boil. Try to co-ordinate your mushrooms to finish a couple of minutes before the pasta.

When your mushrooms are cooked, take them out of the pan and set aside in a warm place. Put your cream, chilli and nutmeg into the pan, stirring.

Now, I really think you should grate your nutmeg fresh, not the pre-powdered stuff. If you haven't got a micro-plane, get one - it'll change your life. Not only is it easier to grate stuff like nutmeg, it'll make your grated parmesan light and fluffy and easy to melt.

When your cream is nice and hot, slowly add the parmesan, stirring, and allow to melt into cheesy goodness. Season.

Drain your fresh-cooked pasta, and add to the parmesan sauce, toss with the mushrooms and parsley, and serve.