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I saw this recipe on Americas Test Kitchen. It is supposed to serve 4-6 as a first course.
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| 1 1/2 Cup | Heavy Cream |
| 2 Tbsp. | Unsalted Butter |
| 1/2 Tsp. | Ground Black Pepper |
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| 9 Oz. | Fresh Fettuccine |
| 1 1/2 Oz. | Parmesan Cheese, grated (about 3/4 cup) |
| 1/8 Tsp. | Fresh Grated Nutmeg |
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| 1. |
Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm. |
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| 2. |
While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper. |
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| 3. |
Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately. |
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Recipe Submitted By: Renee Diamond
Category: Main Dish
Type: Pasta
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: It seems pretty easy to make and does not have all the butter of some other recipes that I have seen. |
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