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12 x ca. 30 g | Spaghetti, fettuccine or linguine |
4 Esslöffel | butter unsalted |
1 Esslöffel | Fresh rosemary (1t dry), minced |
1 Tasse | heavy cream |
| salt |
| black pepper freshly ground |
| Freshly grated nutmeg, to taste |
1/2 Tasse | Freshly grated Parmesan cheese, to taste |
2 Esslöffel | parsley fresh, minced |
In a large pot of boiling salted water add the spaghetti and cook until it is al dente.
Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
Reserved
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