CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
1 |
Servings |
INGREDIENTS
1 |
|
Box Ronzoni Fusilli pasta; cooked aldente and drained |
2 |
c |
Heavy cream |
4 |
tb |
Sweet; unsalted BUTTER |
2 |
c |
Freshly-grated Pamesan cheese; (best quality you can find) |
2 |
ts |
Ground white pepper |
1 |
pn |
Nutmeg |
INSTRUCTIONS
Put the cream, butter, white pepper and nutmeg together in a 12-inch
skillet. SLOWLY heat through - do not boil!!!!! Then add the cooked,
drained fusilli and the cheese. Toss well until coated, heated through, and
creamy. If you need to, add a teensy bit more cream - it should be very
creamy, not dry.
Naturally you can use Fettucini, if you prefer - or any other pasta, for
that matter.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<[email protected]> on May 05, 1998
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