Fettuccine Recipe
Ingredients
| Egg noodles | 3 , boiled | |
| Hot water | ||
| Butter | 6 Tablespoon | |
| Heavy cream | 1 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1 Cup (16 tbs), shredded | |
| Fresh grated nutmeg (or ground nutmeg) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Keep the noodles warm after cooling by floating in water that is hot to touch.
In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned.
Add 1/2 cup of the cream and boil rapidly until large shiny bubbles form; stir occasionally. (Do this ahead, then reheat.) Reduce heat to medium or place chafing dish over direct flame.
Drain noodles well and add to the sauce.
Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time€”about three additions.
Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice).
In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned.
Add 1/2 cup of the cream and boil rapidly until large shiny bubbles form; stir occasionally. (Do this ahead, then reheat.) Reduce heat to medium or place chafing dish over direct flame.
Drain noodles well and add to the sauce.
Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time€”about three additions.
Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice).
Chef
