Ingredients for Fettuccine With Cream Nutmeg Sauce
- Fettuccine Pasta
- 4 tablespoons butter
- Garlic Cloves
- White Wine
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Ground Nutmeg
- 2 tablespoons chopped Italian parsley
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Salt And Pepper
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How to Make Fettuccine With Cream Nutmeg Sauce
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook according to package directions until al dente.
- Drain the fettuccine, reserving about 1/2 cup of pasta water.
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add 2 cloves of minced garlic and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
- Pour in 1/2 cup of dry white wine and simmer for 5 minutes, allowing the alcohol to cook off.
- Stir in 1 cup of sour cream, 1/2 cup of heavy whipping cream, 1/4 teaspoon of freshly grated nutmeg, and 2 tablespoons of chopped Italian parsley.
- Heat the cream mixture until it's hot and bubbly, but do not let it boil.
- Reduce heat to low and stir in 1/2 cup of grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste.
- Add the cooked fettuccine to the skillet and toss gently to coat in the creamy sauce. Add a little of the reserved pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and chopped parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
164g
Carbs
22g
