Capellini in cream and cheese sauce

A recipe from The Silver Spoon

Preparation: 10 minutes

Cooking: 10 minutes

Serves: 4 people


40g (1½ oz) (3 tablespoons) butter

100ml (3½fl oz) (scant ½ cup) double (heavy) cream

400g (¼ oz) capellini (angel-hair pasta)

80g (3oz) Gruyère cheese, diced

salt and freshly ground white pepper


Put the butter into a heatproof bowl set over a pan of simmering water and melt. Stir occasionally while the butter melts. Stir in the cream and heat through for a few minutes.

Cook the capellini in plenty of salted boiling water until al dente. Drain, tip into a warmed serving dish, pour the cream mixture over, add the Gruyère and stir.

Season with pepper and serve immediately.