Creamy Three Cheese Tagliatelle

Bring a large pan of salted water to the boil and cook the tagliatelle until just al dente. Reserve 100ml of the cooking water, then drain.

Melt the butter in a wide saucepan over a low heat. Add the garlic and cook for 30 seconds without letting it colour.

Pour in the double cream and add the Parmesan, mozzarella and ricotta. Stir gently until the cheeses melt into a smooth sauce.

Loosen the sauce with a splash of reserved pasta water, season with the salt and black pepper, then add the drained tagliatelle and toss until coated.

Divide between bowls and finish with the torn basil. Serve immediately.