Herbed Pasta With Butter Cheese And Cream Recipe
Ingredients
| Butter | 8 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| 1 pound Herb-speckled Pasta | ||
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Ground pepper | 1 To taste | |
| Pinch of freshly ground Nutmeg | ||
Directions
1. In a heavy casserole, one that can be put over direct heat (it is best to use an enameled cast-iron casserole here), combine all the butter and half the cream. Over low heat, simmer until the butter and cream have melted. This should take less than 1 minute. Turn off the heat.
2. Cook the pasta for just a minute or so. Drain well, then transfer from the colander to the casserole with the butter and cream.
3. Turn the heat on under the casserole and, with 2 wooden spoons or forks, lift the pasta and toss well, coating completely with the sauce. Add the remaining cream, the parmesan cheese, salt and pepper to taste, and just a pinch of nutmeg. Toss briefly for another minute, making sure the pasta is well coated. Correct the seasoning and serve immediately with more grated cheese on the side.
2. Cook the pasta for just a minute or so. Drain well, then transfer from the colander to the casserole with the butter and cream.
3. Turn the heat on under the casserole and, with 2 wooden spoons or forks, lift the pasta and toss well, coating completely with the sauce. Add the remaining cream, the parmesan cheese, salt and pepper to taste, and just a pinch of nutmeg. Toss briefly for another minute, making sure the pasta is well coated. Correct the seasoning and serve immediately with more grated cheese on the side.
Chef
