Egg Noodles With Cream and Parmesan

This recipe is simply an Alfredo sauce on purchased egg noodles instead of fresh or homemade fettuccine.  We thought it was delicious and made a quick main or side dish.  Use the best Parmesan you can afford, and don’t forget to save your pasta water, you probably will need it.  No need to buy that expensive, preservative-filled  commercial Alfredo sauce when it's this easy to make your own.

Egg Noodles With Cream and Parmesan

  8       Ounces  Egg Noodles

     ½   Cup  Heavy Cream

           Pinch  Nutmeg

  2       Tablespoons  Butter

  3       Tablespoons  Parmesan Cheese -- freshly grated

           Kosher Salt

           Black Pepper -- freshly ground

Boil the noodles in well-salted water.  Just before draining, scoop out about 1/4 cup of the cooking water.

Drain the noodles; set aside.  Put the pan you used to cook the noodles over medium heat and add the cream; boil the cream until it's slightly thickened, about 1 minute.

Add the nutmeg, butter and cheese and swirl to combine.  Add the noodles and toss gently but thoroughly to coat, adding a touch of hot pasta water if needed to keep the noodles moist and lose.

Remove from heat, season generously to taste with salt and pepper and toss once more to mix.  Serve immediately.

4 Servings as a main dish or 5-6 servings as a side dish

2013 Cost:  $1.97 or 50¢ per main dish serving using good Parmigiano Reggiano

  "Fine Cooking Comfort Food"

Per Main Dish Serving: 387 Calories; 20g Fat (47.0% calories from fat); 10g Protein; 41g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 151mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.