| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Fettucine, pkg. or fresh |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Light cream |
| 1/2 |
c |
Fresh grated parmesan cheese |
| 1/8 |
ts |
Pepper |
|
|
Pinch nutmeg (opt.) |
INSTRUCTIONS
Cook fettuccine in boiling salted water until al dente (minimum time
indicated). Immediately drain in a colander. Meanwhile, melt butter in a
saucepan over low heat. Stir in cream; heat through. Turn off heat, add
cooked fettuccine, Parmesan cheese and peper to butter mixtures, tossing
gently til fettuccine is well coated. Transfer to a serving platter.
Sprinkle with nutmeg, if desired. Makes 8 side-dish servings.
Posted to MM-Recipes Digest V4 #257 by Jack Elvis <jackelvis@moonlink.net>
on Sep 28, 1997
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