Fettuccine with Cream and Parmesan

2 Servings

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Fettuccine with Cream and Parmesan Ingredients

275 g Oz fettuccine	75 g Freshly grated Parmesan
225 ml Double cream	Freshly ground pepper
50 g Butter

Instructions for Fettuccine with Cream and Parmesan

Cook the fettuccine in boiling salted water until al dente. Meantime pour the cream into a saucepan, add the butter and bring slowly to the boil. Reduce the heat and leave the sauce to simmer gently for 2 min. Stir in the Parmesan and several grinds of black pepper. Pour over the fettuccine and toss the pasta in the sauce. [Not as fattening as it sounds if you eat moderately during the day and leave out fat and butter beforehand! When we have this for supper I usually only eat some fruit for lunch and in the afternoon.] Posted to TNT - Prodigys Recipe Exchange Newsletter by david young on Feb 25, 97.

Main Ingredient: Cuisine: Uncategorized

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