3/4 lb. uncooked fettuccine
6 tbsp. unsalted butter
2/3 c. whipping cream
1/2 tsp. salt
Lg. pinch white pepper
Lg. pinch of ground nutmeg
1 c. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley

Cook fettuccine in salted boiling water 6-8 minutes. Drain well. Return to dry pot.

Place butter and cream in skillet over medium low heat. Cook, stirring constantly, until blended and mixture bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Gradually add cheese. Return to heat if cheese is not thoroughly blended, but to NOT let sauce bubble. Mix fettuccine and sauce. Sprinkle with parsley. Makes 4 servings.