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1 box fettuccine pasta
1/3 cup unsalted butter, cut into cubes
1 cup 35% cream
1 1/2 cups parmesan
Bring a large pot of salted water to a boil over high heat. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, about 10 minutes. Drain in a large colander or sieve. Do not rinse. Return to warm pan and stir in butter.
Stir in cream and Parmesan. Cook over medium-low heat, stirring often until fettuccine is hot and evenly coated with sauce, about 2 minutes. Serve right away on warm serving plates with grindings of black pepper. Shreds of fresh basil, Italian parsley or snipped chives scattered over top are also very complementary.
Calories 482, Protein 15g, Carbohydrates 25.6g, Fat 42.4g.
Truly a culinary indulgence, nothing matches these butter- and cream-coated noodles, piquant with the best Parmesan, for sheer decadence. Enjoy it as a rich starter to a simple meal of grilled chicken and fruit.