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Fettuccine

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Ingredients
  Hot boiled tagliarini/Egg noodles (packaged or freshly made) 3 Cup (48 tbs) (Packaged Or Freshly Made)
  Hot water 1 Cup (16 tbs)
  Butter 6 Tablespoon
  Heavy cream 1 1⁄4 Cup (20 tbs)
  Shredded parmesan cheese 1 Cup (16 tbs)
  Fresh grated nutmeg/Ground nutmeg 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Keep the noodles warm after cooling by floating in water that is hot to touch.
In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned.
Add 1/2 cup of the cream and boil rapidly until large shiny bubbles form; stir occasionally. (Do this ahead, then reheat.) Reduce heat to medium or place chafing dish over direct flame.
Drain noodles well and add to the sauce.
Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time€”about three additions.
Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice).

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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