Friday, October 24, 2008
I’m not afraid of either.
1 cup heavy cream
½ cup (1 stick) unsalted butter
1 clove garlic, grated
Generous pinch freshly grated nutmeg
1 cup grated Parmegiano-Reggiano
Freshly ground black pepper
Combine the cream, butter, garlic, and nutmeg in a small saucepan. Bring to a boil and simmer, stirring frequently, for about 15 minutes, or until thickened and saucy. Remove from the heat, stir in the Parmegiano, and season to taste with salt and pepper.
Enough for 1 recipe Fresh Egg Pasta fettuccini or 1 pound of dry fettuccini. Boil the pasta while the sauce simmers. Once the pasta is al dente, drain it well, toss it with the sauce, and serve immediately.