8 oz. fettucini, uncooked
1/3 c. softened butter
3/4 c. whipping cream, room temperature
3/4 c. freshly grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. white pepper

OPTIONAL SEASONINGS:

Dash ground nutmeg
Coarse ground pepper
Grated Parmesan cheese

In a Dutch oven, prepare fettucini according to package directions; drain. Remove pan from heat. In same pan, combine HOT fettucini and butter; toss to coat. Add 1/2 the cream and toss well. Add 1/2 Parmesan cheese and toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg. Other seasonings, if desired. Toss well until coated and creamy. Arrange in warm serving dish; serve immediately with pepper and Parmesan cheese. Refrigerate leftovers. Makes 4 servings. Recipe may be doubled.