Fettucine with Butter & Cream
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pasta dough
|
* |
| ¼ | cup |
butter
|
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pasta dough
|
* |
| 59 | ml |
butter
|
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Prepare noodles using Basic Egg Pasta Dough (made with 2¼ cup all-purpose flour) Melt butter in a large skillet.
When butter foams, add cream.
Simmer over medium heat about 2 minutes until slightly thickened.
Season with salt and white pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil. Add noodles. Bring water back to a boil and cook noodles uncovered until tender, but firm to bite.
Drain noodles and place in skillet with cream.
Add ¼ cup Parmesan cheese.
Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.
Serve immediately with additional Parmesan cheese.
