Fettuccine with cream and parmesan
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 275 | grams | Oz fettuccine |
| 225 | millilitres | Double cream |
| 50 | grams | Butter |
| 75 | grams | Freshly grated Parmesan |
| Freshly ground pepper | ||
Directions
Cook the fettuccine in boiling salted water until al dente.
Meantime pour the cream into a saucepan, add the butter and bring slowly to the boil. Reduce the heat and leave the sauce to simmer gently for 2 min.
Stir in the Parmesan and several grinds of black pepper. Pour over the fettuccine and toss the pasta in the sauce.
[Not as fattening as it sounds if you eat moderately during the day and leave out fat and butter beforehand! When we have this for supper I usually only eat some fruit for lunch and in the afternoon.] Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Feb 25, 97.