Fettuccine With Cream Nutmeg Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook all remaining ingredients except nutmeg in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
• Drain pasta; return to pan. Add sauce; toss to evenly coat. Sprinkle with nutmeg.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

Steps:

• Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
• Bring cream to simmer.
• Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

Steps:

• 1. Cook pasta according to pkg directions; drain. 2. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. 3. Add onions and garlic; cook for 1 minute. 4. Add flour and cook and stir for 1 minute. 5. Add milk, nutmeg, salt and pepper. 6. Cook and stir until sauce is thickened and smooth. 7. Remove from heat; add Parmesan cheese. 8. Toss with drained pasta. 9. Serve with grilled sliced chicken 10.Finish with nutmeg, olive oil, sea salt, cheese

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.