After a day of trying out new bread recipes, I couldn’t find it within myself to really go all out for dinner. So, I decided to make a quick batch of homemade noodles, and see if I could do a step better than butter and cheese. Luckily, I found cream and butter sauce in my Italian cookbook, and I actually had all the ingredients! 🙂
Incredibly easy recipe, and one that I’ll be sure to try again.
Cream and Butter Sauce
Ingredients
- 1 c heavy cream (divided)
- 2 Tbsp unsalted butter
- 2/3 c shredded Parmesan, plus more to serve
- Whole Nutmeg
- Kosher Salt
- Ground Black Pepper
- 1 1/4 lbs fresh fettucine or tortellini pasta
Directions
- Put 2/3 cup of the heavy cream and all of the butter in a small saucepan, turn on the heat to medium, and cook for less than a minute, until the butter has melted and the mixture has thickened.
- Cook the pasta until slightly underdone. Return to the pot.
- Pour the cream and butter mixture into the pasta pot, and turn the heat on to low. Toss the pasta thoroughly, making sure to coat all the strands with the mixture.
- Add the remaining cream, the Parmesan, a pinch or two of salt, a few grindings of pepper, and a very tiny grating of nutmeg. Toss again briefly, until the pasta is well coated. Taste and correct for salt, then serve immediately, with Parmesan on the side.
All told, this sauce took less than 5 minutes. The most mind-bending part was halving the recipe – taking the cream down to half a cup, then dividing it appropriately. (By the way, two thirds of a half of a cup is 1/3rd of a cup…) But after that, it was next to nothing when talking about effort. The rest of it was adjusting the seasoning to taste.
Forgive me for not having any pictures! We ate it way, way too fast… I’ll update this post with a picture once I make it again. Promise!
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