Fettuccine Alfredo

Method

1. Bring a large pot of salted water to the boil. Add the fettuccine and cook until al dente (still firm but just cooked through). Take 1 minute off the packet time, because the pasta keeps cooking in the sauce.
2. Meanwhile, melt the butter in a deep frying pan over medium-high heat. The pan needs to be deep enough to toss the pasta with the sauce; a very large pot works too.
3. Add the eschallot and sauté for 2 minutes, or until tender.
4. Add the cream and bring to the boil. Turn the heat down to medium-low and simmer for 3 minutes.
5. Take the pan off the heat and stir through the Parmigiano, salt, MSG and pepper until the sauce is smooth.
6. Scoop out 60 ml (¼ cup) of the pasta water, plus an extra mugful just in case, then drain the pasta.
7. Add the pasta and the 60 ml (¼ cup) of pasta water to the sauce. Return the pan to medium-high heat and toss very gently for 1 minute, so the sauce emulsifies. It should be silky, with a thin film clinging to each strand, and the pasta shouldn't be swimming in it. If the sauce turns gluey, add a little of the extra pasta water.
8. Serve immediately, garnished with extra Parmigiano and parsley, if using.