Served as main course. Vegetarian dish.

Italian

6 Tablespoons Butter

1 1/3 cups Whipping Cream

4 cups Tagliarini or Egg Noodles hot, cooked, drained

1 cup Parmesan Cheese, Shredded

Salt and Pepper to taste

Nutmeg, freshly grated

8 oz Sun-dried Tomatoes in Oil

In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time, about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.

Serves: 4