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30 minutes
30 minutes
- 1 pound dry fettuccine pasta
- 3 pints heavy whipping cream
- 1 cup grated Romano cheese
- 4 tablespoons butter
- 1 pinch ground nutmeg
- ground black pepper to taste
- Prepare the pasta as per package instructions. After draining, toss it with a luxurious tablespoon of butter, cover, and set aside to enhance the flavors.
- In a saucepan over low heat, gently warm the cream and 3 tablespoons of butter while stirring continuously. Once the cream starts to simmer, gradually add Romano cheese in small portions, stirring constantly until the sauce thickens and coats the back of a spoon.
- Mix in fragrant nutmeg and bold black pepper. Combine with steaming fettuccini and present elegantly.
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