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Herbed Pasta With Butter Cheese And Cream

Italian.Chef's picture
  Butter 8 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Herb speckled pasta 1 Pound
  Freshly grated parmesan cheese 1 Cup (16 tbs)
  Salt To Taste
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2584 Calories from Fat 1995

% Daily Value*

Total Fat 227 g349.1%

Saturated Fat 141.1 g705.4%

Trans Fat 0 g

Cholesterol 704.6 mg234.9%

Sodium 3392.1 mg141.3%

Total Carbohydrates 75 g25.1%

Dietary Fiber 3.6 g14.4%

Sugars 11.3 g

Protein 70 g140.2%

Vitamin A 154.4% Vitamin C 9.2%

Calcium 170.2% Iron 14.9%

*Based on a 2000 Calorie diet

Herbed Pasta With Butter Cheese And Cream Recipe