Ingredients
| 12 oz | (350 g) | dried egg noodles (fettucine or tagliatelle) |
| 2 oz | (50 g) | unsalted butter |
| 3/4 cup | (200 ml) | whipping cream |
| 2 oz | (50 g) | grated Parmesan |
| 2 tbsp | (30 ml) | Italian flat-leaf parsley, chopped |
| 1 tsp | (5 ml) | each sea salt and freshly ground black pepper |
Directions
- Melt the butter, then add the cream and bring up to a boil.
- Reduce the heat and allow to simmer for 5 minutes until the cream and butter are emulsified and thickened slightly.
- Add the parmesan and season to taste with salt and pepper.
- Meanwhile cook the noodles in plenty of rapidly boiling, well salted water until al dente, following the directions on the packet.
- Drain the noodles then add them to the cream sauce, stirring over a low heat.
- Stir in the chopped parsley and serve immediately, with more parmesan cheese on the side.