| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 x ca. 30 g | Spaghetti, fettuccine or linguine |
| 4 Esslöffel | butter unsalted |
| 1 Esslöffel | Fresh rosemary (1t dry), minced |
| 1 Tasse | heavy cream |
| | salt |
| | black pepper freshly ground |
| | Freshly grated nutmeg, to taste |
| 1/2 Tasse | Freshly grated Parmesan cheese, to taste |
| 2 Esslöffel | parsley fresh, minced |
|
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.
Reserved
|
|
Anmerkungen zum Rezept:
keine |
