3 qts. water
1 tbsp. salt
1 tbsp. vegetable oil
1/2 lb. fettucini, uncooked
1/4 c. butter
1/2 c. half and half or whipping cream
1/2 tsp. ground black pepper to taste
Freshly ground nutmeg for garnish

Bring water to a rapid boil in heavy 5 quart pot or Dutch oven. Add salt and oil. Gradually add fettucini, being sure water continues to boil. Cook fettucini uncovered until tender but firm, stirring occasionally. Drain.

In a medium saucepan or chafing dish, melt butter with 1/4 cup half and half or cream. Simmer 1 minute to thicken. Remove from heat. Add cooked fettucini to butter mixture. Toss gently to coat. Add remaining 1/4 cup half and half or cream, Parmesan cheese and pepper, gently toss. Serve in a chafing dish or large serving dish. Sprinkle with nutmeg. Makes 4 servings.