Ingredients
- 12 ounces fettuccine
- ¾ cup butter or margarine
- 1 cup whip cream
- ¼ teaspoon white pepper
- 1 ¼ cups parmesan cheese, grated
- 2 teaspoons fresh parsley, chopped (if desired)
- ¼ teaspoon nutmeg, (if desired)
Directions
1. Cook fettuccine to desired doneness as directed on package. Drain; keep warm |
2. Meanwhile, melt butter in 6-quart Dutch oven. Stir in cream and pepper. Cook over low heat about 5 minutes or until mixture thickens slightly, stirring frequently. Stir in Parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth. |