Marcella hazan's fettuccine in cream and butter sauce served with grilled jumbo prawns
Ingredients
5
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Preparation
Preparation15 min
Cook time20 min
- Heat 2/3 cup of the cream and the butter over medium heat in a large saucepan until thickened–about a minute. Turn off stove.
- Cook the pasta until it is al dente. Drain and transfer to the saucepan with the cream and butter.
- Turn heat on low and toss the pasta to coat evenly with the sauce. Add the remaining 1/3 cup cream, the 2/3 cup of cheese, a pinch of salt and the pepper.
- Add a couple of gratings of nutmeg. Toss again briefly until the fettuccine are well coated. Taste and correct the salt.
- Serve immediately with extra grated Parmesan on the side.
- For the prawns:
Brush a grill or heavy skillet with oil. Season jumbo prawns with salt and lots of freshly milled pepper–about 3 prawns per person is recommended. Cook on high heat until the prawns turn pink. Do not overcook. Serve on top of pasta.
Questions
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Comments
Rate this recipe:
janet,
10/03/2023
There is an error in this recipe.. It's 1 lb of dried pasta and 3 T of butter. I've been making this for years. Recipe is from her first cookbook.
i cooked this recipe
MsOpinionated,
02/09/2022
This recipe did not work for us. It coated the noodles, and became dry. I would increase the cream and cheese, and slightly decrease the pasta. We live in high altitude, so that may be part of the issue.
i cooked this recipe
