Ingredients:
- 4 c. heavy cream
- 8 oz. (2 sticks) unsalted butter (I like Plugra)
- 4 c. grated Parmigiano-Reggiano cheese
- ⅛ tsp. freshly grated nutmeg
- Salt and freshly ground pepper, to taste
- 2 lbs. fresh fettuccine
- 1 tbsp. sea salt
Directions:
- In a large saucepan bring the cream and butter to a boil over medium-high heat.
- Lower heat to a simmer and cook about a minute.
- Gradually add half the grated cheese, whisking until smooth.
- Remove from the heat and add the nutmeg and pepper. Taste before you add salt, then gradually add more, tasting as you go, until you have the desired amount of salt. It’s easy to get too much in combination with the parmesan cheese.
- Bring a large pot of water to boil over high heat.
- Add the sea salt and fresh pasta and cook until it reaches the desired tenderness, about 3 minutes.
- Drain well.
- Add pasta to one or two large, warmed pasta bowls. Depending on bowl size, one may be enough but two may be necessary. I warm the bowls ahead of time with water from the tea kettle.
- Pour on the sauce, sprinkle with the remaining cheese and toss well.
- Serve immediately with additional cheese and black pepper.
This is a simple recipe. It’s all about the quality of the ingredients. I only make it for special occasions because it’s quite rich. When I do make it, I buy fresh pasta from a local shop and splurge on the cream, butter, and cheese. This recipe makes eight generous entrée servings or twelve first course servings. It can easily be halved for more intimate gatherings.
Enjoy!