12 oz Spaghetti, fettuccine or linguine
4 tbsp Unsalted butter
1 tbsp Fresh rosemary (1t dry), minced
1 cup Heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1/2 cup Freshly grated Parmesan cheese, to taste
2 tbsp Minced fresh parsley
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In a large pot of boiling salted water add the spaghetti and cook until it is al dente.
Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535
Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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