|1||Box Ronzoni Fusilli pasta; cooked aldente and drained|
|2 cups||Heavy cream|
|4 tablespoons||Sweet; unsalted BUTTER|
|2 cups||Freshly-grated Pamesan cheese; (best quality you can find)|
|2 teaspoons||Ground white pepper|
Put the cream, butter, white pepper and nutmeg together in a 12-inch skillet. SLOWLY heat through - do not boil!!!!! Then add the cooked, drained fusilli and the cheese. Toss well until coated, heated through, and creamy. If you need to, add a teensy bit more cream - it should be very creamy, not dry.
Naturally you can use Fettucini, if you prefer - or any other pasta, for that matter.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on May 05, 1998
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