Ingredients
- Kosher salt
- 1 pound dry egg fettuccine
- 1/3 cup unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Directions
Bring a large pot of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm.
Meanwhile in a large skillet over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm.
Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls.
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By banido_1889914
Chicago, IL
on March 11, 2012
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I had been looking to change up my fettucine. Well, tonight I had to, because I had no eggs in my fridge, and I usually use an egg yoke to make the taste a little bolder. This recipe was SUPERB. I added half the cheese to the cream mixture, and added the other half once I mixed in the pasta. It needed NO extra pasta water. It was absolutely delicious with nothing but a few cracks of fresh ground black pepper. This will replace my old recipe, most definitely.
By mapiva2009
Athens
on February 15, 2012
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ive now made this 10x bc it is fabulous! i added chicken and mushroom and it was out of sight...
By samanthan368_12...
ardmore ok
on December 15, 2011
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I added garlic to the sauce because it was to plain. The second time I made it I used less nutmeg. IAdded chicken and mushrooms and it was delicious.
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