3 tbsp. light cream or whipping cream
4 oz. pkg. fettuccine
1/3 c. grated Parmesan cheese
1 tbsp. butter
Coarsely cracked black pepper
Ground nutmeg

Let cream come to room temperature. Cook fettuccine. Drain well. Return fettuccine to the hot saucepan. Add cream, Parmesan cheese and butter. Toss gently until fettuccine is well coated. Transfer to a warm serving dish. Sprinkle with pepper and nutmeg. Serve immediately. Makes 4 servings.