1 cup Parmesan Cheese, Shredded
4 cups Tagliarini or Egg Noodles hot, cooked, drained
6 Tablespoons Butter
1 1/3 cups Whipping Cream
Nutmeg, freshly grated
Salt and Pepper to taste
8 oz Sun-dried Tomatoes in Oil
Directions
In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time, about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.
Served as main course. Vegetarian dish.
Serves: 4
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