Fettuccine Alfredo

• 12 oz. uncooked fettuccine
• 3/4 c. margarine or butter
• 1 c. whipping cream
• 1/4 tsp. white pepper
• 1 1/4 c. grated Parmesan cheese
• 2 tsp. chopped fresh parsley, if desired
• 1/4 tsp. nutmeg, if desired

1. Cook fettuccine to desired doneness as directed on package. Drain, rinse with hot water.
2. Set aside.
3. Meanwhile, melt margarine in 6 quart Dutch oven.
4. Stir in cream and pepper.
5. Cook over low heat about 5 minutes or until mixture thickens slightly, stirring frequently.
6. Stir in parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg.
7. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.
8. Makes 6 servings.

fettuccine, margarine, whipping cream, white pepper, parmesan cheese, fresh parsley, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37542 (may not work)