- 1 pound dry fettuccine pasta
- 3 pints heavy whipping cream
- 1 cup grated Romano cheese
- 4 tablespoons butter
- 1 pinch ground nutmeg
- ground black pepper to taste
- Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
- In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
- Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.
04/15/2018
recipepes.com
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PT15M
PT1H
5
455 calories
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