Pasta and Herbed Cream Sauce

Photo: flickr user Brett L.

Ingredients

12 ounces Spaghetti, fettuccine or 4 tablespoons Unsalted butter

1 tablespoon Minced fresh rosemary

teaspoon (or 1 dried rosemary)

1 cup Heavy cream

Salt to taste

Freshly-ground black pepper to taste

Freshly-grated nutmeg to taste

1/2 cup Freshly-grated Parmesan cheese or to taste

2 tablespoons Minced fresh parsley

Preparation

In a large pot of boiling salted water add the spaghetti and cook until it is al dente.

Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.

This recipe yields 4 servings.