16 oz. pkg. fettucini
1 c. butter
1 1/3 c. whipping cream
1/4 tsp. white pepper
1 1/2 c. grated Parmesan cheese
2 1/2 tsp. chopped parsley
1/4 tsp. nutmeg

Cook fettucini as directed; drain, rinse, and set aside. Melt butter; stir in cream and pepper. Cook over low heat, stirring frequently, until mixture thickens slightly. Add cheese and cook, stirring constantly, just until cheese has melted. Immediately add cooked fettucini; toss to coat. If desired, stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth. Serve immediately. 6 servings.