| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted (sweet) butter, |
| 1 |
lb |
Fresh Fettucine noodles |
| 1/2 |
c |
Light cream (or diluted Creme Fraiche), |
| 1 |
c |
Freshly grated parmesan cheese, |
| 1 |
|
Pinch of nutmeg, |
| 1 |
|
Pinch of fresh parsley (optional), |
| 1 |
|
Little pepper (optional). |
INSTRUCTIONS
Put water on to boil for the noodles. As the water comes to a boil, start
preparing the sauce. In a separate pan melt unsalted (sweet) butter over
very low heat - DO NOT LET IT BROWN!!
Once the butter has melted, stir into the butter: light cream (or the
diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a
whisk to keep the sauce from clumping. Once the sauce is smooth, season the
sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a
little pepper (optional).
Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch
of homemade noodles) to the boiling water. When the noodles are cooked al
dente, drain and toss gently with sauce. Serve immediately.
The order of these steps is important, as it is better to make the sauce
wait for the noodles than to make the noodles wait for the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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