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Ingredients
- 1 box Ronzoni Fusilli pasta, cooked aldente and liquid removed
- 2 c. Heavy cream
- 4 Tbsp. Sweet, unsalted BUTTER
- 2 c. Freshly-grated Pamesan cheese, (best quality you can find)
- 2 tsp Grnd white pepper
- 1 pch Nutmeg
Directions
- Put the cream, butter, white pepper and nutmeg together in a 12-inch skillet. SLOWLY heat through - don't boil!!!!! Then add in the cooked, liquid removed fusilli and the cheese. Toss well till coated, heated through, and creamy. If you need to, add in a teensy bit more cream - it should be very creamy, not dry.
- Naturally you can use Fettucini, if you prefer - or possibly any other pasta, for which matter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 302g | |
| Calories 1256 | |
| Calories from Fat 1206 | 96% |
| Total Fat 136.14g | 170% |
| Saturated Fat 85.51g | 342% |
| Trans Fat 0.0g | |
| Cholesterol 451mg | 150% |
| Sodium 99mg | 4% |
| Potassium 247mg | 7% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.32g | 0% |
| Protein 5.86g | 9% |
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