Pasta and Herbed Cream Sauce

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 12 ounces spaghetti, fettuccine or linguine
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced fresh rosemary, or 1 teaspoon dried
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 1/2 cup freshly grated Parmesan cheese (or to taste)
  • 2 tablespoons minced fresh parsley
Directions

In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.


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