This is great for such a simple recipe. First I saute a little minced garlic in the butter over medium/medium low heat. Then add the heavy cream. Do not bother to try with half&half or milk... you are setting yourself up for disappointment. Do not allow the butter/cream mixture to boil! Very slowly add your parmesan cheese otherwise you may get lumps while continuously wisking. Finally I add just a touch of nutmeg. Per the recipe it is a little thick for my taste so I add just a touch of milk at the end to thin it out to my liking. Thanks for the great recipe!

Reviewed On: Nov. 18, 2008

The title really says it all. These are the best cookies I have ever had and probably will ever have. Thank you!

Reviewed On: Aug. 13, 2005

I've made this recipe with the sun-dried, freshly diced, and canned diced. For me, the sun-dried just didnt cut it. Avoid that and you have one amazing, very rich, restaurant quality pasta.

Reviewed On: Aug. 13, 2005