Perfect Fettucini Alfredo
- 8 oz. Fettucini, cooked al dente & drained
- 3/4 c. Heavy Cream
- 3/4 c. Parmesan Cheese
- 1/4 t. nutmeg
- 1/4 t. white pepper
- 1 stick butter
Melt the stick of butter over medium heat. Add 1/4 c. of the heavy cream and 1/4 c. of the cheese. Stir with a whisk until smooth. Do NOT allow it to boil. Add the second 1/4 c. of cream and cheese, along with nutmeg and pepper. Stir until smooth. Add the final 1/4 c. of cream and cheese, stir until smooth. Pour over hot fettucini and serve.
Note: This recipe makes a great deal of sauce. If you like your fettucini less saucy, add more noodles.