Herbed Pasta With Butter Cheese And Cream
|Heavy cream||1 Cup (16 tbs)|
|Herb speckled pasta||1 Pound|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Freshly ground nutmeg||1 Pinch|
1. In a heavy casserole, one that can be put over direct heat (it is best to use an enameled cast-iron casserole here), combine all the butter and half the cream. Over low heat, simmer until the butter and cream have melted. This should take less than 1 minute. Turn off the heat.
2. Cook the pasta for just a minute or so. Drain well, then transfer from the colander to the casserole with the butter and cream.
3. Turn the heat on under the casserole and, with 2 wooden spoons or forks, lift the pasta and toss well, coating completely with the sauce. Add the remaining cream, the parmesan cheese, salt and pepper to taste, and just a pinch of nutmeg. Toss briefly for another minute, making sure the pasta is well coated. Correct the seasoning and serve immediately with more grated cheese on the side.