Fettuccini Alfredo
rec.food.recipes/Stephanie Tighe:
4 servings

This is the BEST Fettuccini Alfredo I have ever had and is also loved by friends and family.

1/2 pound fettuccini, uncooked
1/3 cup softened butter
3/4 cup whipping cream, at room temperature
3/4 freshly grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Dash ground nutmeg (optional, I usually do not use it)
Coarse ground pepper (optional)
Grated Parmesan cheese (optional)

In Dutch oven, cook fettuccine according to package directions; drain. Remove pan from heaDame pan, combine HOT fettuccini and butter; toss to coat. Add one-half the cream; toss well. Add one-half of the 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 a warm serving dish. Serve immediately with pepper and Parmesan cheese.