Pasta "Chips" with Alfredo Dip

Ingredients:

• 350 g of tricolor butterfly-shaped pasta (farfalle)
• 1/2 cup heavy cream
• 150 g of cream cheese at room temperature
• 1/4 cup finely grated Parmesan, plus extra for sprinkling
• A pinch of grated nutmeg
• Special equipment: deep-frying thermometer

Preparation:

1. Line a baking sheet with a clean dish towel. Fill a large saute pan fitted with a deep-frying thermometer with 5 cm of vegetable oil and preheat to 190°C (350°F) over medium-high heat.
2. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and spread on the prepared baking sheet. Pat dry with another clean dish towel.
3. Meanwhile, in a medium microwave-safe bowl, combine the heavy cream, cream cheese, Parmesan, nutmeg, 1/2 teaspoon salt, and a generous amount of black pepper. Microwave until the Parmesan melts, about 45 seconds. Stir until smooth, then refrigerate until chilled, about 30 minutes.
4. Line another baking sheet with paper towels. Fry the pasta in vegetable oil, 1 cup at a time, stirring, until golden brown and crispy (2–3 minutes). Transfer to the prepared baking sheet and sprinkle with salt, pepper, and Parmesan.
   
   Carefully separate any pasta that has stuck together. Repeat the process with the remaining pasta, bringing the oil to 190°C (350°F) before frying the next batch.
   
   Serve pasta chips with Alfredo dip.