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–+ servings
Cream and Butter Sauce

Cream and Butter Sauce

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Servings: 46 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 cup heavy whipping cream 240 ml
  • 2 Tbsp butter 30 g
  • 1 1/4 lb homemade fettuccine 570 g, OR tortellini, OR green tortellini
  • 2/3 cup freshly grated parmigiano-reggiano cheese 60 g, plus additional cheese at the table
  • Salt
  • Black pepper ground fresh from the mill
  • Whole nutmeg

Equipment

  • Skillet

Method
 

  1. In flameproof serving ware, warm 2/3 cup of the cream and all the butter over medium heat for less than 1 minute, just until it thickens slightly, then turn off the heat.
  2. Cook the pasta and drain it while very firm, even a little underdone.
  3. Add pasta to the pan, set heat to low, and toss thoroughly to coat.
  4. Add the remaining 1/3 cup cream, the Parmesan, a pinch of salt, pepper, and a very tiny grating of nutmeg (less than 1/8 tsp). Toss briefly, adjust seasoning, and serve with extra Parmesan.

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