1/2 lb. fettucini, uncooked
1/3 c. soft butter
3/4 c. whipping cream (or whole milk) at room temperature
3/4 c. freshly grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. white pepper (may substitute black pepper)
Dash of ground nutmeg (optional)
Coarse ground pepper (optional)
Grated Parmesan cheese (optional)

Prepare fettucini according to package directions; drain. Remove pan from heat. In same pan, combine hot fettucini and butter; toss to coat. Add half the cream; toss well. Add half of the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Arrange in warm serving dish. Serve immediately with pepper and Parmesan cheese. Refrigerate leftovers.

For variation, add sauteed broccoli and mushroom pieces.