Fettuccine Tossed in Cream and Butter
Pillsbury paper cookbook
- 8 oz fettuccine
- 1/2 cup butter
- 1/2 cup whipping cream
- 3/4 cup freshly grated parmeasn cheese
- 1 TBS chopped fresh parsley
- 1/8 to 1/4 tsp nutmeg
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.