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Fettuccine with Herbed Cream Sauce

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


12 oz Fettuccine

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

A simple side-dish or a creamy vegetarian entree. Add cooked chicken for a heartier meal. Pair with a Chardonnay. 

In a large pot of boiling salted water add the fettuccine and cook for 3 minutes. 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.