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Fettucine With Cream Sauce
Nb persons: 0
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Source: The Romagnolia Table via Carme Engel
| Sauce | |
| 8 tablespoons | unsalted butter |
| ½ cup | all-purpose cream |
| 8 tablespoons | Parmesan cheese |
| 1 tablespoon | sour cream, (optional) |
| Pasta | |
| noodles, 4 egg batch | |
Sauce Put the butter and cream in a wide, shallow serving bowl or deep platter in a warm oven (200 degrees) or even better, on top of the pot containing the heating pasta water. When the butter has melted, stir in about _ of the cheese. Keep this cream sauce warm while the fettuccine cooks.
Drain pasta and put it on the platter with the cream sauce. (May add 1 tablespoon sour cream to sauce). Turn it over and over until the sauce is well distributed. Sprinkle with remaining cheese, and serve immediately.
From The Romagnolia Table, (Boston: Little, Brown, and Company, 1975). Sent by Carme Engel.
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