Cheese Factory Italian Flag Pasta Topped W/ Fresh Herbed Alfredo

• 5 tablespoons butter
• 34 teaspoon salt
• 12 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 12 cup parmesan cheese, freshly grated
• 12 cup fresh basil, loosely packed finely chopped or 12 cup Italian parsley or 12 cup chives or 12 cup mint, finely chopped
• 24 ounces fresh spinach or 24 ounces tomato basil fettuccine, cooked

1. Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and simmer (do not boil) for 15 minutes or until sauce is slightly thickened.
2. Whisk in cheese and herbs and simmer another 5 minutes.
3. Serve immediately over hot cooked pasta.
4. Makes 6 to 8 servings.
5. Note: A spinach fettuccine is particularly attractive served with this white cream sauce and garnish with fresh red tomato sauces, colors of the Italian flag.

butter, salt, ground nutmeg, cayenne pepper, parmesan cheese, fresh basil, fresh spinach

Taken from www.food.com/recipe/cheese-factory-italian-flag-pasta-topped-w-fresh-herbed-alfredo-229688 (may not work)