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.

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