Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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 |
| 1 pinch | Nutmeg |
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