Even in the dead of summer, sometimes you just need a little comfort food. This creamy deliciousness is one of mine. The homemade sauce is way better than anything that comes out of a jar, and nearly as good as going out to an Italian restaurant. And just to warn you, it is nowhere near healthy. This is also, coincidentally, the only 30-Minute Meal I've ever pulled off in half an hour. Enjoy!
Makes 4 servings.
2 (9-ounce) packages refrigerated fettuccine noodles (or linguine if fettuccine is sparse)
3 tablespoons butter
1 cup heavy cream or half-and-half (but let's be honest, it's better with cream)
1 cup grated Parmigiano Reggiano cheese
1/4 teaspoon freshly grated or ground nutmeg
Coarse salt and freshly ground black pepper, to taste
Bring salted water to a rolling boil for the pasta and cook according to package directions. Drain.
Preheat a large skillet over medium heat, add butter and melt. Add cream or half-and-half, and stirring constantly, add cheese and cook, 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat and add drained pasta to the skillet, tossing until sauce coats the pasta evenly. Adjust seasonings and serve.