(SERVES TWO OR THREE)
Dietitians refer to this dish as "Heart Attack on a Plate." It tastes great, but we normally serve pasta with a much lighter béchamel sauce to spare our arteries. 1/2 pound fettuccine
1 tablespoon olive oil
Salt, to taste
Fresh ground pepper, to taste
1/4 cup butter
1 clove of garlic, finely chopped
1/2 cup parmesan cheese
Freshly grated nutmeg, to taste
1 tablespoon basil, freshly chopped
1 cup heavy cream
Cook the fettuccine in a large pot of steadily boiling water with the oil and 1 teaspoon of salt until al dente . Meanwhile, melt the butter in a large skillet and cook the garlic for 1 minute, being careful not to let it turn brown and bitter. Drain the cooked fettuccine thoroughly and gently stir into the skillet with the parmesan cheese, salt, pepper and nutmeg to taste; then add the basil and cream. Stir over gentle heat for 1 minute and serve immediately.