Butter, Cheese, And Cream Sauce Recipe - Cooking Index
Butter, Cheese, And Cream Sauce Recipe - Cooking Index
| 1 lb | 454g / 16oz | Pasta - preferably |
| Homemade fettuccine | ||
| 1/4 lb | 113g / 4oz | Butter |
| 1 cup | 237ml | Heavy cream |
| Salt | ||
| 1 cup | 146g / 5.1oz | Grated parmesan cheese |
| Fresh ground pepper | ||
| 1 | Nutmeg |
In a heavy heatproof casserole, combine the butter and 1/2 cup of the cream. Simmer over low heat until the the butter has melted; this should take less than 1 minute. Turn off heat. Prepare pasta, drain, then transfer to the casserole with the butter & cream. Turn the heat on and, with 2 wooden spoons, 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 again and serve immediately with more grated cheese on the side. NOTES : According to food historians, there really was a Roman restaurateur with the name Alfredo.
Source:
The Joy of Pasta
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