Butter Cheese And Cream Sauce Recipe
Ingredients
| Butter | 1/4 pound | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| black pepper | 1 | |
| Pinch of freshly grated Nutmeg | ||
Directions
1. In a heavy heatproof casserole, combine the butter and 1/2 cup of the cream. Simmer over low heat until the butter has melted; this should take less than 1 minute. Turn off the heat.
2. Prepare pasta, drain, then transfer to the casserole with the butter and cream. Turn the heat on under the casserole and, with
2 wooden spoons or 2 wooden forks, lift the pasta and toss well, coating it completely with the sauce. Add the remaining 1/2 cup cream, parmesan cheese, some salt and pepper to taste, and nutmeg. Toss briefly for another minute, correct the seasoning, and serve immediately with more grated cheese on the side.
2. Prepare pasta, drain, then transfer to the casserole with the butter and cream. Turn the heat on under the casserole and, with
2 wooden spoons or 2 wooden forks, lift the pasta and toss well, coating it completely with the sauce. Add the remaining 1/2 cup cream, parmesan cheese, some salt and pepper to taste, and nutmeg. Toss briefly for another minute, correct the seasoning, and serve immediately with more grated cheese on the side.
Chef
