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.

Source

Servings/Yield