Fettucine Alfredo

Ingredients

(serves 4 )

Fettuccine pasta 8 oz or ½ pound (about ½ Catelli box )

Alfredo Sauce

2 T butter

2 c heavy (whipping) cream

¼ c parmesan cheese, grated

1 t nutmeg

salt

Directions

Melt the butter over medium-high heat, add the cream, and bring to a boil. Lower heat to medium.Add cheese, nutmeg, and a dash of salt and boil, whisking frequently, until reduced and thickened, about 10 minutes. Taste. If you don't notice a hint of sweetness, add another dash of nutmeg.
Pour sauce over cooked pasta, sprinkle with pepper and parsley, and serve hot.

The key to excellent Alfredo sauce is in the ingredients. Because this recipe is so simple, you need to use the very best cream and freshly-grated, high-quality parmesan cheese.

Variations

If you're worried about calories, you can use ½ and ½ or milk along with a T or two of flour instead of the cream, but the taste and consistency of the sauce will suffer for it.
You can also add peas and/or mushrooms.