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Categories:
best-quality heavy cream best-quality sweet butter parmagiano reggiano Few gratings fresh nutmeg salt egg fettucine
Viewed: 50 - Published at: a year agoIngredients
- 11/2 cups best-quality heavy cream, room temperature
- 6 Tablespoons best-quality sweet butter, room temperature
- 11/2 cups parmagiano reggiano, grated powder-fine, plus extra for table service
- Few gratings fresh nutmeg
- Salt
- 1 pound egg fettucine, the thinnest fresh, or dried pasta nests
Method
- 1. Start a large pot of well-salted water to boil.
- 2. In a saucepan, heat the cream to a simmer for about 5 minutes. Add the butter, cheese and nutmeg and stir to combine. Turn off heat and set aside.
- 3. Cook pasta until al dente. Turn into a colander, give one shake add to cream sauce. Turn pasta to coat and melt butter. Pasta should be just-coated with a glossy cream. Remove from heat and plate immediately, Passing with extra cheese, if desired.
