Recipe and photography by Izzie Cox
Ingredients
100g salted butter
¼ tsp nutmeg
225ml double cream
100g Parmesan, plus extra to serve
Salt and freshly ground black pepper
Chives, finely chopped, to serve
Method
Bring a large pot of salted water to the boil. Cook the rigatoni for 9 minutes or until al dente.
Meanwhile, melt the butter in a large sauce pan over a medium heat and continue to cook for 5 minutes until smelling nutty and turning a darker brown. Add the nutmeg and plenty of black pepper and cook for a further 30 seconds.
Turn the heat down and add the cream and Parmesan. Taste for seasoning, adding salt and more pepper if needed.
Drain the pasta, reserving some of the pasta water, and mix through the sauce with enough cooking water to make it thick and glossy.
Serve into bowls and top with the chives and plenty more black pepper.
