We usually have shrimp on Christmas Eve, but this year we wanted something different. One of SP's favorite dishes is fettuccine alfredo with sausage.
I used fresh fettuccine and lots of heavy cream and butter. It was delicious, but so rich we only ate half of it.
Slightly modified from Giada De Laurentiis
9 ounces fresh fettuccine
1 1/2 cups heavy cream
6 tablespoons unsalted butter
1 cup grated Parmesan
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 1 cup of the cream in a heavy large skillet, then add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.