One of my sons is a Sous Chef the other has a limted repertoire of dishes he cooks. This recipe is simple, delicious, and requires few ingredients. This is for you Blake.
Personally, I prefer Linguine over Fettuccine. Splurge on the best quality Parmesan cheese for this simple, luxurious dish. Balance its richness with a simple salad of Boston lettuce and watercress with a red wine vinaigrette dressing. You can always add grilled shrimp, chicken or salmon or left over cooked bacon to this recipe at the end.
9 ounces fresh Fettuccine or Linguine
2 tablespoons butter
1/2 cup heavy cream,
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 clove garlic, minced, OPTIONAL
salt and pepper to taste
basil, chopped to sprinkle on top of the dish once it is finished, optional
Cook the pasta in a large pot of boiling, salted water until tender, but still firm. 3 – 4 minutes. Drain well.
While the pasta is cooking, combine the butter and cream in a large skillet over medium heat. Cook 2 minutes, stirring often, until the butter is melted and the cream is bubbly. Remove from the heat.
When the pasta is cooked and drained, add it to the skillet and toss over low heat, lifting the strands to coat them with the sauce. Add the cheese, nutmeg, salt and pepper and toss well. Continue to toss over low heat until the cheese is mixed in and melted and the sauce thickens and coats the pasta well – approx 1 – 2 minutes. If you are adding any type of cooked meat, do so now and toss gently once or twice. Serve immediately. Makes 3 – 4 servings.