Butter and Cream Sauce

Lynnda Cloutier


Just Sauces

pinch tips: Perfect Pasta Every Time


3 t. butter
1 cup heavy cream
pinch freshly ground nutmeg
salt and pepper
1/2 to 1 cup grated parmigiano reggiano cheese
1 pound cooked pasta (fettuccine is recommended)

Directions Step-By-Step

In large skillet over medium high heat, mix the butter and cream. Bring to a boil, stirring frequently until cream has reduced almost by half. Add nutmeg, salt and a generous amount of freshly ground black pepper. Remove from heat. Add freshly grated cheese to the skillet, then add the cooked pasta, tossing well to coat with sauce. Season to taste with more salt and pepper. The type of butter you use can affect the creaminess of simple sauces. Unsalted butter makes the creamiest sauces and using this product lets you control the amount of sodium you put in oyour food. Salted butter is less expensive, and unless you are serving real gourmets, the sauce made from it will still be creamy and delicious. The choice is yours.
Serves 3 to 4

About this Recipe

Course/Dish: Pasta