- 1 12 oz pkg egg fettuccine
- 3 tablespoons butter
- 1 cup heavy cream
- 1 cup parmigiano reggiano cheese, grated
- ¼ teaspoon nutmeg, freshly grated
- salt, to taste
- black pepper, to taste
ingredients
directions
1. Bring salted water to a rolling boil for your pasta and cook to package directions. Drain well. |
2. Preheat a large skillet over moderate heat, add butter and melt. Add cream or half-and-half, and stirring constantly, add cheese and cook, 1 minute. Season with nutmeg, peper and a pinch of salt. Turn off heat and add drained pasta to the skillet, tossing until sauce coats the pasta evenly. Adjust seasonings and serve. |
Categories
Entrees, Rice and Pasta
