Ingredients
- 8 ounces dry wide egg noodles (I use NO YOLKS; but, any brand works fine)
- 1 garlic clove, smashed and peel removed
- 3/4 cup heavy cream
- 2 tablespoons grated parmesan cheese (fine grated (optional, but I like to add it)
- Rosemary (1 sprig)
- Thyme (2 sprigs)
- Oregano (1 sprig)
- 2 tablespoons chopped parsley
- Ground nutmeg (pinch)
- Kosher salt, to taste
- Pepper, to taste
How to Make
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Step 1: Cream ... Simply add the cream, garlic, herbs (except the parsley), and nutmeg to a small pot. Bring to medium high heat - just under a boil; then, reduce to a simmer for 5-7 minutes until reduced by about a third.
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Step 2: Noodles ... As the cream cooks - cook the noodles according to package directions, in plenty of salted water. Drain, and set to the side.
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Step 3: Finish ... Use a spider or slotted spoon; and remove the herbs and garlic from the cream. Then, pour the cream over the drained noodles. Add the parmesan if you want, parsley, and a pinch of salt and pepper; and, toss to coat. Taste and season if necessary.
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Step 4: Serve and ENJOY! ... A simple but flavorful side dish. And, do not be afraid to use what herbs are available. Each time I make the dish, it is different. It depends on the herbs I have that are fresh.
We hope you enjoy this recipe!
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