The key to any pasta dish is not just the pasta but the sauce. The sauce here is simple and elegant but does require some experience at making a sauce.

The key to a good sauce is in the experience of making it until it becomes second nature not necessarily the expertise. Once you have mastered a sauce, it is like riding a bicycle.

Ingredients

8 oz Parmasean Cheese
16 oz Heavy Whipping Cream
1 tbsp unsalted butter
1 tbsp flour
1 tsp Nutmeg

Cooked Pasta, see recipe for details

Grate Parmasean Cheese. Reserve a bit for topping

Melt unsalted butter in a sauce pan. Add flour and stir to make roux. Add heavy whipping cream and heat stirring to almost boiling.

Add parmasean cheese a little bit at a time stirring constantly until sauce is creamy and smooth and melted thoroughly. Add nutmeg at end right before serving.

Pasta variations

Serve over three or four cheese ravioli, any pasta including spaghetti noodles or any other pasta.

Spoon sauce over pasta, add a bit of grated parmasean cheese for topping garnish.

Enjoy!

Copyright 2003 Robin Anne Miller