Recipe calls for
3/4 pound fettuccine
6 tablespoons unsalted butter
2/3 cup heavy cream
1/2 teaspoon salt
Generous dash white pepper
Generous dash ground nutmeg
1 cup freshly grated parmesan
2 tablespoons chopped fresh parsley
Make your fettuccine in boiling water
Mix heavy cream and butter until butter is melted and it boils a bit, then mix in white pepper, salt and nutmeg, then mix in cheese and remove from heat. Mix cheese until blended.
Drain your fettuccine and then poor in the sauce, then mix in the parsley. Garnish with a fresh sprig of parsley and voila!
2 comments:
I happened to catch your comment on the article I wrote for foodtv.ca/blog and visited your site. While I was there I noticed a post for presto pasta nights. Unfortunately I never got your email with the link, etc.
If you go to "http://onceuponafeast.blogspot.com/2007/04/presto-pasta-night-roundups.html you can see exactly what I need. I'd love to add it to the next one. It looks delicious.
looks good!
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