Name: Fusilli in Cream
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

Blessed be God! There shall be no sorrow in heaven. There shall not be one single tear shed within the courts above. There shall be no more disease and weakness and decay; the coffin, and the funeral, and the grave, and the dark-black mourning shall be things unknown. Our faces shall no more be pale and sad; no more shall we go out from the company of those we love and be parted asunder – that word, farewell, shall never be heard again. There shall be no anxious thought about tomorrow to mar and spoil our enjoyment, no sharp and cutting words to wound our souls; our wants will have come to a perpetual end, and all around us shall be harmony and love.

J.C. Ryle

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
<pmangum@primenet.com> on May 05, 1998

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