wildbill@ucbvax.UUCP (William J. Laubenheimer) (04/20/84)
Strange that it's not in your Italian cookbook. Mine (Marcella Hazan's
excellent \\Classic Italian Cookbook// - highly recommended) not only
mentions it, but confirms its true Italian origins. So, here you go:
In a flameproof cook-and-serve dish, place:
2/3 cup heavy cream
3 tbsp butter
Simmer over medium heat for a minute or so, until somewhat thickened.
Remove from heat.
Prepare:
6 servings fettucine (1 lb dry or 3 eggs' worth fresh)
Boil only until \\very// firm (a matter of seconds if fresh, just until
fettucine are no longer chalky if dry), as the noodles cook in the sauce.
Drain thoroughly, then add to the pan with cream/butter mixture. Toss
the fettucine until they are well coated, then add:
1/3 cup heavy cream
2/3 cup grated Parmesan cheese
1/8 tsp freshly ground pepper (white pepper is best, black is OK)
pinch of nutmeg
Toss over low heat until the sauce thickens. Serve with grated cheese.
Bill Laubenheimer
----------------------------------------UC-Berkeley Computer Science
...Killjoy WAS here! ucbvax!wildbill