Boil water and salt, add 1/2 pound dried fettuccine. Cook until tender, 10 - 12 minutes.
In a large skillet over medium heat, melt 4 tablespoons of butter*
Drain the pasta and add it to the skillet along with
1/2 cup cream
1/2 cup fresh parmesean
salt & pepper
Stir over low heat until the pasta is coated in deliciousness. Eat immediately. Or serve to the baby:
*Never, ever admit to using this much butter. And somebody wipe that buttery baby's face.
2 comments:
We make something similar, except that we cook peas in that butter and then we have peas in our pasta. Ideally, tubey pasta is used so that the peas actually get inside the pasta!
Our kids will only eat peas if they are still frozen. Odd, but true. I will try this; maybe butter will add to pea appeal.
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