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Ingredientes
- 12 ounce Spaghetti, fettuccine or possibly linguine
- 4 Tbsp. Unsalted butter
- 1 Tbsp. Chopped fresh rosemary
- Â Â (or possibly 1 tsp. dry rosemary)
- 1 c. Heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Freshly-grated nutmeg to taste
- 1/2 c. Freshly-grated Parmesan cheese or possibly to taste
- 2 Tbsp. Chopped fresh parsley
Direcciones
- In a large pot of boiling salted water add in the spaghetti and cook till it is al dente.
- Meanwhile, in a large skillet set over moderately low heat, heat the butter, add in the rosemary and cook it, stirring, for 1 to 2 min. As soon as the pasta is cooked, drain and add in it to the pan. Add in the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 min, gently stirring, or possibly till lightly thickened. Add in Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 524 | |
| Calories from Fat 211 | 40% |
| Total Fat 24.04g | 30% |
| Saturated Fat 14.51g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 19mg | 1% |
| Potassium 233mg | 7% |
| Total Carbs 65.0g | 17% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.33g | 2% |
| Protein 11.92g | 19% |
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