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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This creamy fettuccine is truly indulgent, and yet so simple. Youll be rewarded for using the very best pasta and parmesan. Ingredients:
8 to 9 ounce egg fettuccine in nests |
1/2 cup heavy cream |
1/2 stick unsalted butter, cut into pieces |
1/3 cup grated parmigiano-reggiano |
Directions:
1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
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