Pasta and Herbed Cream Sauce
By: Anonymous
Published: Monday, December 28, 2009 - 2:09am

Ingredients




12 ounces Spaghetti, fettuccine or 4 tablespoons Unsalted butter
1 tablespoon Minced fresh rosemary
teaspoon (or 1  dried rosemary)
1 cup Heavy cream
Salt to taste
Freshly-ground black pepper to taste
Freshly-grated nutmeg to taste
1/2 cup Freshly-grated Parmesan cheese or to taste
2 tablespoons Minced fresh parsley

Preparation

1 In a large pot of boiling salted water add the spaghetti and cook until it is al dente. 2 Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley. 3 This recipe yields 4 servings.