Photo and Recipe Courtesy: Priya (my friend)
Fettuccine pasta-300g (peppered vegetarian)
For the Sauce
Butter -1/2 a stick (quarter cup)
Heavy cream – 1 cup
Milk -1/2 cup
Pepper -1 tsp
Salt (to taste)
Garlic-3 cloves (Minced)
Romano cheese -1/2 cup
Parmesan cheese -1 cup
Nutmeg – a pinch
Dried parsley -2 tsp
-Cook pasta in a big pot according to instructions on the box. Drain in a pasta strainer and place under cold running water to ensure individual strands are not sticky. Keep aside.
-Simultaneously, Get a pan going on medium heat. Add butter and let it melt completely.
-Add minced garlic. After 2 min, add heavy cream and whisk continuously.
-Once it starts boiling, add salt, pepper and freshly grated nutmeg. Then add Romano and parmesan cheese.
-Let it boil, thicken and come to a gooey consistency. Add dried parsley.
-Add cooked pasta and toss together with the sauce. Check for salt and pepper.
-Garnish with fresh parsley and let the pasta sit for 5 min so that it absorbs the sauce.
This award was passed on by Rathi on behalf of all our family members!!! Thank u all for your constant support, encouragement and recipe contributions...