Green Noodles alla Crema from The Robert Carrier Cookbook by Robert Carrier
Bring 3 to 4 quarts well-salted water to a boil in a large saucepan. Add green noodles and cook until al dente - tender but still firm. While pasta is cooking, melt butter in a saucepan and stir in...
Ingredients
- ¼ pound butter
- salt
- 1 pound green noodles
- ½ pint double cream
- ¼ pound freshly grated parmesan
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