fettuccine alfredo

prep time:  tbd
cook time: tbd
servings 4

ingredients:
3/4 pound uncooked fettuccine
boiling salted water
6 tablespoons unsalted butter
2/3 cup whipping cream
1/2 teaspoon salt
large pinch ground white pepper
large pinch ground nutmeg
1 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley

steps:
1.  cook fettuccine in large pot of boiling salted water just until al dente, 6 - 8 minutes. drain well.  return to dry pot.

2.  while fettuccine is cooking, place butter and cream in 1-inch 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.

3.  gradually stir in parmesan cheese until thoroughly blended and fairly smooth.  return skillet briefly to heat if necessary to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough.

4.  pour sauce over fettuccine in pot.  place over low heat.  stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated; 2 - 3 minutes.  sprinkle with parsley.  serve immediately.

- from the worst italian cooking class ever (but the recipes are good)