| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
4 |
-6 serving |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 1/2 |
cn |
Whipping cream |
|
|
3-4 c hot cooked fettuccini |
| 1 |
c |
Freshly grated Parmesan cheese |
|
|
Salt and pepper to taste |
|
|
Ground nutmeg |
INSTRUCTIONS
In a wide frying pan or chafing dish over high heat on a range, melt
butter until it is lightly browned. Add 1/2 cup of the cream and
boil rapidly until large shiny bubbles form; stir occasionally. (You
can make this part of the sauce earlier in the day, then reheat.)
Reduce heat to medium or place chafing dish over direct flame. Add
noodles to the sauce. Toss vigorously with 2 forks, and pour in the
cheese and remaining cream, a little at a time--about three
additions. The noodles should be kept moist but not too liquid.
Season with salt and pepper and grate nutmeg generously over the
noodles (or use about 1/8 teaspoon of the ground spice). Serve
immediately. Makes 4 generous or 6 ample first course servings.
Source: Sunset Cookbooks, Italian Meals. Contributor: Frances Say
Posted to MM-Recipes Digest V4 #10 by Frances.M.Say@bakernet.com on
Mar 22, 1999
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