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Recipes Home » Main courses » Fettuccine pasta dish

Posted on 05/02/2006, 11:32 by Vee
Fettuccine pasta dish

serves 4

25gm/1 oz butter
200ml/7fl oz double cream
460gm/1 lb fresh fettuccine
1 tbsp olive oil
90gm/3 oz freshly grated Parmesan cheese, plus extra to serve
fresh parsley sprigs to garnish

put the butter and 150ml/1/4 pint of cream in a large saucepan and bring the mixture to the boil over a miduim hat
reduce the heat and then simmer gently for about 1 1/2 minutes or until slightly thickened
meanwhile, bring a large pan of lightly salter water to the boil
add the fettuccine and olive oil and cook for 2-3 minutes, unitl tender but still firm to hte bite
drain the fettuccine thoroughly and then pour over the cream sauce
toss the fettuccine in hte sauce over a low heat until thoroughly coated
add the remaining cream, the parmesan cheese and nutmeg to the fettuccine mixture and season to taste with salt and pepper
toss thoroughly to coat while gently heating through
transfer the fettuccine mixture to a warm serving plate and garnish wih the fresh sprig of parsley
serve immediately, handing extra gated paresan cheese separately