| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 275 |
g |
Oz fettuccine |
| 225 |
ml |
Double cream |
| 50 |
g |
Butter |
| 75 |
g |
Freshly grated Parmesan |
|
|
Freshly ground pepper |
INSTRUCTIONS
Cook the fettuccine in boiling salted water until al dente.
Meantime pour the cream into a saucepan, add the butter and bring slowly to
the boil. Reduce the heat and leave the sauce to simmer gently for 2 min.
Stir in the Parmesan and several grinds of black pepper. Pour over the
fettuccine and toss the pasta in the sauce.
[Not as fattening as it sounds if you eat moderately during the day and
leave out fat and butter beforehand! When we have this for supper I usually
only eat some fruit for lunch and in the afternoon.]
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<[email protected]> on Feb 25, 97.
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