Recipe - Fusilli Michelangelo

1 Box Ronzoni Fusilli pasta;
cooked aldente and drained
2 cup Heavy cream
4 tablespoon Sweet; unsalted BUTTER
2 cup Freshlygrated Pamesan
cheese; (best quality you
can find)
2 teaspoon Ground white pepper
1 pn Nutmeg

Put the cream, butter, white pepper and nutmeg together in a 12inch
skillet. SLOWLY heat through do not boil!!!!! Then add the cooked,
drained fusilli and the cheese. Toss well until coated, heated through, and
creamy. If you need to, add a teensy bit more cream it should be very
creamy, not dry.

Naturally you can use Fettucini, if you prefer or any other pasta, for
that matter.

Posted to TNT Recipes Digest by Patricia McGibbonyMangum
pmangum@primenet.com on May 05, 1998