Fusilli in cream

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

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