Fettuccine Alfredo

¾ lb. uncooked fettuccine
Boiling salted water
6 tbsp. margarine
2/3 cup heavy cream
½ tsp. salt
Large pinch white pepper
Large pinch nutmeg
2 cup freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley

Cook fettuccine in large pot of boiling salted water just until al dente,
6 to 8 minutes; drain well. Return to dry pot.

While fettuccine is cooking, place margarine and cream in 10” heavy skillet
over medium-low heat. Cook, stirring constantly, until blended and mixture
bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from
heat. Gradually stir in Parmesan until thoroughly blended ad fair
smooth. Return skillet briefly to heat, if necessary to completely blend
cheese, but don’t let sauce bubble or cheese will become lumpy and tough.

Pour sauce over fettuccine in pot. Place over low heat. Stir to toss with 2 forks
until sauce is lightly thickened and fettuccine evenly coated, 2 to 3 minutes.
Sprinkle with parsley.

Serve immediately.

Makes 4 servings