I’m afraid to say that heavy cream has become a bit of a common item in our household. Between my affinity for homemade ice cream and my calorie-laden 30×30 list, it’s almost become a staple. As you can imagine, this is not a very good thing. Well, let me rephrase – it’s not a good thing when it comes to dropping this still-remaining 20 lbs. of baby weight, but it is a good thing because, well, it’s heavy cream. And heavy cream is a very good thing.
I’ve always loved fettucine alfredo, but I pretty much never allow myself to eat it. But then, that’s one of the reasons it made it on my list to begin with – everyone should indulge in some of their favorites at least once in a while. To make myself feel a wee bit better, I added some blackened chicken to add some protein to the dish.
This was so good. So, so good. Mine ended up a wee bit thick but it’s my own fault for becoming distracted while stirring the pasta with the cream (apparently, it is a real possibility to get distracted even with a 2 minute task when you have an 8 month old), and using the last bit of cream I had on hand for this recipe. Still, it was creamy and delicious and luxurious. I wish I could say I’ll make this all the time – but I won’t. I will make it when indulgence is in order, though.
From Michael Ruhlman
1 cup cream
salt to taste
freshly ground pepper to taste
4 Tbsp. butter, cut into a few pieces
freshly ground nutmeg to taste
12 oz. fresh pasta
2 oz. grated Parmigiano-Reggiano
Bring a pot of water to a boil.
In a pan big enough to toss the pasta, bring the cream, salt, pepper and nutmeg to a simmer, then lower the heat and whisk or swirl in the butter, a chunk at a time. Turn off the heat.
Boil and strain your pasta. Toss the pasta in the cream. Sprinkle three quarters of the cheese over the pasta, tossing it to melt and distribute the cheese. Add a little more cream or milk if you’ve let it get too thick. Serve, sprinkling additional cheese on each.
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