Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Unsalted butter -- 1 cube
1 pint Heavy cream -- ok to use 1/2 & 1/2
1 clove Garlic -- crushed
Sea salt -- to taste
Fresh ground white pepper -- to taste
Fresh ground nutmeg -- to taste
8 oz Quality Parmesan cheese
1 lb Fresh fettucinni noodles -- cooked
Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly
incorporate cream or light cream into butter with a whisk. Season
with salt, pepper and nutmeg.
Add cooked pasta and 3 tb of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don't have to
use all of the cheese.
Variations:
I like to use reconstituted porcini or shitake mushrooms added just
before the pasta. Too Good!
- - - - - - - - - - - - - - - - - -
Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas: Serve with a loaf of bread and Ceasar Salad
NOTES: I always have Parmesan on hand, just eye-ball the amount used
in the dish. Too much is too much!
