Noodles and Cream

Noodles and Cream is another of those dishes so simple they’re almost magic, and like any good magic trick, timing is everything. As soon as you get it together, you have to serve it. And make sure you have lots of bread for sopping up extra butter and cream. No one will want to waste a smidgen. SAM

1 teaspoon salt
1/2 pound wide, flat noodles
2 tablespoons butter
1/2 pint heavy cream
2 tablespoons grated Parmesan cheese
Freshly ground white pepper to taste

In a large kettle of salted, boiling water and cook the noodles al dente, 9 to 12 minutes. Meanwhile, in a large skillet or chef’s pan over medium heat, melt the butter. As soon as the noodles are done, drain them and dump them into the butter, shaking to coat. Turn off the heat, add the cream, shake again, transfer to shallow soup bowls, sprinkle with Parmesan cheese and pepper, and serve immediately.
Makes 4 servings.

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2 Responses to Noodles and Cream

  1. almostgotit says:

    Just in time for the composition of my Monday morning grocery list. This looks like a definite crowd pleaser, from gourmet house guest right down to the pickiest small fry.

    Say, Harry looks mightly fine sitting across from you there, and clearly has no problem with a woman who knows what’s good and is willing to take charge of matters to say so. I don’t know… I think he may give Tim a real run for his money!

  2. Anchor1 says:

    Anchor1…

    […]Noodles and Cream « The Rocky Road of Love and Other Great Recipes[…]…

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