Noodles and Cream

June 11, 2007

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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