The Bodega Chef: Cream Sauce

As a reminder...

Here are the rules: Any meat, any spices, the rest of the ingredients must be available from one of the bodegas within a 3 block radius from me.

sidenote: I typically keep chicken and ground beef or turkey in the freezer and I have a pretty decent collection of spices.

Fettucini Alfredo or Fettucini with a Salmon Cream Sauce

12 oz. dried fettucini, spaghetti or linguini
1/2 cup melted butter
1 cup heavy cream or half-and-half
3/4 cup grated parmesan cheese
salt, pepper, and nutmeg to taste
parsley

(if you want it/have it)
1 cup canned green peas
2 cups canned salmon flaked

1. cook the pasta in boiling water until done
2. melt 2 tablespoons butter, add the peas (if you want) and saute until tender over medium heat
3. add the remaining 6 tablespoons of butter and the cream, reduce the heat to low and cook, stirring occasionally, until the butter melts.
4. add 1/2 cup parmesan cheese, salt, pepper and nutmeg and the salmon (if you want)
5. simmer until cheese melts, about 2 minutes.
6. drain pasta, pour sauce over pasta sprinkle remaining cheese over it garnish with parsley and serve.

adapted from cooks.com recipe for Pasta with Salmon Cream Sauce