Tagliatelle Alla Panna
|Tagliatelle||1 Pound (500 Gram)|
|Butter||2 Ounce (50 Gram / 4 Tablespoon)|
|Double heavy cream||8 Fluid Ounce (250 Milliliter)|
|Freshly grated parmesan cheese||7 Ounce (200 Gram)|
|Black pepper||To Taste|
Melt the butter in a pan and add the cream and half the cheese.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain the pasta and stir in the rest of the butter and cheese.
When every strand is coated, stir in the cream sauce.
Add freshly ground black pepper to taste and serve at once.