Recipe - Fettuccine With Cream And Parmesan

275 g Oz fettuccine
225 ml Double cream
50 g Butter
75 g Freshly grated Parmesan
Freshly ground pepper

Cook the fettuccine in boiling salted water until al dente.

Meantime pour the cream into a saucepan, add the butter and bring slowly to
the boil. Reduce the heat and leave the sauce to simmer gently for 2 min.
Stir in the Parmesan and several grinds of black pepper. Pour over the
fettuccine and toss the pasta in the sauce.

[Not as fattening as it sounds if you eat moderately during the day and
leave out fat and butter beforehand! When we have this for supper I usually
only eat some fruit for lunch and in the afternoon.]

Posted to TNT Prodigy's Recipe Exchange Newsletter by david young
griffi@zoo.co.uk on Feb 25, 97.