Fettuccine with Cream, Parmesan and Parsley

 

 

4
tablespoons butter
1
cup heavy cream
3/4
cup freshly grated Parmesan
1/8
teaspoon freshloy grated nutmeg
1/4
cup finely chopped fresh parsley
1
tablespoon salt
2
tablespoons vegetable oil
1
pound fettuccine
 

 

In a small skillet, place 2 tablespoons of the butter and the heavy cream; turn the heat to moderate, bring to a gentle boil, and cook, stirring occasionally, until the cream has thickened, about 5 minutes.  Turn off the heat and stir in the Parmesan, nutmeg, and parsley.

 

With a wooden spoon, soften the remaining 2 tablespoons butter in the bottom of a large bowl.  In a kettle, bring 5 quarts of water to a boil and add the salt and vegetable oil.  Add the fettuccine, stir, and cook until al dente.  Drain thoroughly.

 

In the large bowl, toss the pasta with the softened butter, add the cream sauce, and toss.  Serve in heated bowls, with additional freshly grated Parmesan. 

 

Serves 4 to 6.