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This is a delicious creamy dish that is simple and quick to make. For good results, it is essential to use freshly grated Parmesan, as store-bought grated Parmesan is usually a poor substitute.
- 1 1/2 cups heavy cream
- 2 1/4 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and pepper (to taste)
- Olive oil
- 1 pound dried fettuccine
- Freshly grated Parmesan cheese, to serve
Place the cream in a heavy-bottomed saucepan and bring to a boil. Gradually whisk in the Parmesan. Add the parsley, salt and freshly ground black pepper and stir until well combined.
Meanwhile, bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the fettuccine according to the manufacturer's instructions. Drain well and toss with the cream sauce. Serve with freshly grated Parmesan on the side.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
874 calories; 52g total fat; 167mg cholesterol; 1285mg sodium; 68g carbohydrates; 3g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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