Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup butter
- 1½ cups whipping cream
- 3 to 4 cups cooked pasta
- 1 cup Parmesan cheese, fresh and finely grated
- ¼ cup milk
- 1 tbsp salt
- ½ tbsp pepper, seasoned or freshly ground
- dash of nutmeg
Directions
In a large skillet, melt butter over high heat until it turns light brown.
Add ½ cup of cream and boil, stirring constantly, until mixture becomes shiny and large bubbles form.
Set aside if making ahead.
Cook pasta according to package directions.
Over medium heat, add pasta to sauce, mixing with two forks to coat well.
Add parmesan and remaining cream and milk, a little of each at a time until all are combined.
Season with salt, pepper and nutmeg, adding more of each if desired.
Category:Cathy's Recipes
Category:Sauce Recipes
Category:Light whipping cream Recipes
Category:Parmesan cheese Recipes
Category:Pasta Recipes