- 8 T. unsalted Plugra butter (available at Inboden’s)
- 1/2 pint heavy cream
- 1 pound fresh fettuccine
- 1 cup freshly grated Castelli Parmigiano-Reggiano (available at Inboden’s)
- Freshly Ground Pepper
- Fresh grated Nutmeg
Fill a 4 quart stock pot with water. Bring to a boil. As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat. Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente.
Drain the pasta a mix thoroughly with the butter and cream, keeping the saute pan over low heat. Add the Castelli Parmigiano-Reggiano and toss until sauce thickens slightly. Season with fresh pepper and nutmeg. Remove from the heat and serve immediately with additional grated Castelli Parmigiano-Reggiano at the table.
Serve 4 – 6 people