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
Dash of ground nutmeg (optional)
Coarse ground pepper (optional)
Grated Parmesan cheese (optional)

In Dutch oven, prepare fettucini according to package directions; drain. Remove from heat. In same pan, combine hot fettucini and butter, toss to coat. Add 1/2 the cream, toss well. Add 1/2 half 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.