Dinner is on the table in the time it takes to boil water and cook the pasta. Much faster than grabbing take-out, and the ingredients can be kept on hand for when you need a super fast meal. I altered this recipe from Country Gourmet Cookbook. That recipe called for raw eggs and I’m not willing to risk a case of food poisoning for dinner, so I took the eggs out and added a bit more cheese and half & half.
Gather up your ingredients:
1 box fettucine
1 container of shredded parmesan cheese (the original recipe calls for 1 cup, but I like more)
4 Tbs. butter, cut into pieces
1 1/2 cups half & half, warmed
Put the water on to boil and cook the fettucine according to the package directions. Warm the half & half in the microwave for 1-2 minutes. You don’t want to boil it, but you do want it warm. Drain the pasta and put it back into the cooking pot. Add the 4 Tbs. of butter to the pasta. Pour in the warm half & half and add the cheese. Season with salt and pepper to taste. You can also add finely chopped basil or parsley. I’m usually in too much of a hurry to fuss with that when I make this meal.
For my family of 6, this is enough pasta if I serve a few side dishes with it, like salad, broccoli or bread. I really need to start making a double batch to keep everyone happy. The big kids really eat a lot of this!
