Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| 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
- 1¾ cups (400 ml ) heavy cream
- 6 tbsp unsalted butter
- 8.5 ounces (240 g ) grated Parmesan cheese or asiago cheese
- 1 tsp salt
- Fresh-ground black pepper
- 1 pinch of fresh-ground nutmeg
Directions
Combine 1¼ cups (300 ml) cream and the butter in a saucepan large enough to accommodate the sauce and later the pound of pasta.
Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer .
Remove the pan from the heat once the butter is evenly incorporated into the cream.
Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
Drain the pasta.
Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about 1–2 minutes. You can add chopped parsley as a garnish mixed into the sauce.