1/3 cup (1/2 stick) Unsalted butter
1 cup Whipping cream
Pinch of Freshly grated nutmeg
3/4 to 1 pound Fresh fettuccine
1/4 cup Freshly grated Parmesan cheese
To taste Salt and freshly ground pepper
2 Tablespoons Minced fresh Italian parsley
In a 10-inch saute pan, combine butter, cream and nutmeg. Bring to a boil over high heat; then reduce to simmer and cook 5 minutes or until cream reduces slightly.
Meanwhile cook fettuccine in boiling salted water until al dente, about 3 minutes. Drain pasta and add it to saute pan along with Parmesan cheese, salt and pepper; toss well. Serve in heated pasta bowls or on plates and sprinkle with parsley. Pass additional grated Parmesan cheese.
Makes 2 generous servings.
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