Ingredients
- 350 ml whipping cream
- 150 gr sonoma tomatoes (marinated dried)
- 100 gr fettuccine (dried)
- 26 gr chives (chopped)
- 1 gr nutmeg
1. Cook pasta in large pot of boiling salted water 5 to 8 minutes until just tender; drain well.
2. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve.
3. Add half cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened.
4. Reduce heat to medium; add cooked pasta and mix gently.
5. Add half cup of the cheese, half cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again.
6. Season with salt and pepper. Transfer to warmed individual pasta bowls or large platter. Sprinkle with chives and nutmeg. Serve immediately.
