6 tbsp. butter
2/3 c. heavy or whipping cream
1/2 tsp. each: salt, pepper and nutmeg
1 c. grated Parmesan cheese
2 tbsp. fresh chopped parsley
3/4 lb. fettuccine, cooked and drained

Placed butter in cream in heavy skillet and cook until butter is melted and bubbles. Stir in salt, pepper and nutmeg; remove from heat and stir in cheese. Reheat if necessary. Pour over fettuccine in pot; toss with 2 forks over low heat 2 minutes. Sprinkle with parsley.

Serves 4.