12 oz. fettuccine
3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
1 1/4 c. Parmesan cheese
2 tsp. chopped fresh parsley
1/4 tsp. nutmeg
Whipping cream

Cook fettuccine to desired doneness as directed on package. Drain. Rinse with hot water. Set aside.

In large pan, melt butter. Stir in cream and pepper. Cook over low heat for 5 minutes or until mixture thickens slightly. Stir frequently. Stir in cheese and cook over low heat just until cheese has melted, stirring constantly. Stir mixture into fettuccine. Toss to coat with sauce. Stir in parsley and nutmeg. If the sauce should begin to separate, add a little more cream and cook over low heat until smooth. Serve immediately. Serves 6.