I’ll admit it. It’s not health food. But it’s good. And easy. And delicious.
And all things in moderation, right?
I highly recommend pouring yourself a glass of your favorite wine to enjoy with this pasta. I mean really, you’ve already blown the diet, why not enjoy this meal to its fullest? I give you permission.
- 3 tablespoons butter
- 1 cup heavy cream
- 1 clove garlic, crushed
- ¼ teaspoon nutmeg
- salt & pepper, to taste
- ½ cup freshly grated Parmesan cheese
- 10 oz. fettuccine
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to boil. Add pasta and cook until al dente, about 10 minutes.
- While the pasta is cooking, put the butter and heavy cream in a 12 inch skillet and place over medium high heat. Add garlic, nutmeg, and salt and pepper. Cook until the sauce has thickened and cream has reduced by about one-third, about 2 minutes. Add the Parmesan cheese and stir until it is melted. Remove from heat.
- When pasta is done, drain well, and transfer to the pan with the sauce. Toss well and serve.