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Fettuccine Tossed in Cream and Butter


Pillsbury paper cookbook

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  • 8 oz fettuccine
  • 1/2 cup butter
  • 1/2 cup whipping cream
  • pepper
  • 3/4 cup freshly grated parmeasn cheese
  • 1 TBS chopped fresh parsley
  • 1/8 to 1/4 tsp nutmeg


Servings 8


Step 1

Cook fettuccine. Drain

In large saucepan, melt butter, stir in cream and pepper. Cook over low heat until mixture thickens slight, about 5 minutes.

Stir in cheese. Heat until cheese melts. Immediately add the fettuccine to the sauce. Stir in parsely and nutmeg.

If sauce begins to separate, stir in a little more cream and cook on low heat until smooth.

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