Nutmeg is widely used as a baking spice in cakes and pies but this wonderful seasoning complements savory dishes nicely, as well.   Here, it is a perfect topper to a rich, creamy fettuccine alfredo dish.

 

Serves: 4 to 5 people

 

Ingredients:

16 oz. fresh or dried fettuccine pasta

10 Tablespoons unsalted butter

1/2 cup grated Parmigiano Reggiano cheese

1/4 cup grated Piave cheese

1 cup heavy cream

Fleur de Sel salt to taste

Cracked black pepper to taste

Ground nutmeg to taste

 

Preparation:

1. Cook fettuccine in a large pot of water until al dente, reserving 1/3 of a cup of cooking water before draining.

2.  Drain pasta, place in large pot used to boil water and return to stove.

3.  Melt 7 tablespoons of butter in a small pot.

4. Coat pasta with melted butter.

5.  Add cheese, remaining cooking water, heavy cream, remaining 3 tablespoons of butter (thinly sliced),  fleur de sel salt and black pepper to taste.

6.  Serve immediately and top each dish with a pinch of ground nutmeg.