3 tbsp. light cream or whipping cream
4 oz. pkg. fettuccine
1/3 c. grated Parmesan cheese
1 tbsp. butter
Black pepper
Ground nutmeg

Let cream come to room temperature. Cook fettuccine; drain. Return fettuccine to hot saucepan. Add cream, Parmesan cheese and butter. Toss fettuccine until well coated. Transfer to warm dish. Sprinkle with pepper and nutmeg. Makes 4 servings.