Ingredients
- 1 pound (450g) fettuccine pasta
- 1 cup (240ml) heavy cream
- 1/2 cup (115g) unsalted butter
- 1 cup (100g) grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the heavy cream and butter over medium heat until the butter is melted and the mixture is simmering.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
- Season with salt and freshly ground black pepper to taste.
- Serve the Roman-style creamy pasta hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 550 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 35g
Supplies
Pot Skillet Colander Serving bowl
Tools
Pasta server Grater
Serving suggestions
Serve the Roman-style creamy pasta with a side of garlic bread and a fresh green salad.
Tips & tricks
For an extra indulgent touch, add some freshly chopped parsley on top before serving.
Cost
$10