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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was craving fettuccine, but I figured it would take too long to make. Boy was I wrong-fast and delicious. Yum! Recipe courtesy of The Pillsbury Cookbook. Ingredients:
12 ounces fettuccine, uncooked |
3/4 cup butter |
1 cup whipping cream |
1/4 teaspoon white pepper |
1 1/4 cups parmesan cheese, grated |
2 teaspoons fresh parsley, chopped |
1/4 teaspoon nutmeg |
Directions:
1. Cook fettuccine to desired doneness as directed on package. Drain and rinse with hot water.
2. In Dutch oven, melt butter. Stir in cream and pepper.
3. Cook over low heat for about 5 minutes or until mixture thickens slightly, stirring frequently.
4. Stir in Parmesan cheese and cook over low heat just until cheese is melted, stirring constantly.
5. Immediately stir in cooked fettuccine and toss to coat with sauce.
6. Stir in parsley and nutmeg.
7. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.
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