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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, reduce 1 cup of heavy cream to 2/3 of a cup which should take about 12 minutes if you bring the cream to a boil then reduce and cook it. Add butter into this cream and let it melt. | 2. Put 4 qts. of water in a large pot to boil. Cooking the fresh pasta will only take a few minutes. | 3. As pasta cooks, finish sauce by adding other 1/2 cup of heavy cream until mixture starts to bubble. Grate in a pinch (4 or 5 gratings) of fresh nutmeg and add freshly grated pepper. Cook until bubbling. | 4. When pasta is cooked to almost AL DENTE, remove it from it's pot and place it into the cream mixture BUT SAVE 1 CUP OF THE PASTA WATER. Add parmesan cheese at the same time and toss, allowing the pasta to just finish cooking a moment or two in the sauce. If the sauce looks a bit "gloppy" and not smooth, add the pasta water in small increments until sauce is smooth again. | 5. Serve immediately. This is a dish that does not sit well and is definitely best when served as soon as it is done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
heavy cream	1/2	cup		408.0	3.2880000000000003	3.408	43.29600000000001
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
fettuccine	9	ounces		252.59400000000002	35.7204	15.819	6.8889

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.