1 - In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer.

2 - Turn off the heat and keep warm.

3 - 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).

4 - Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins).

5 - When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.