Fettucine Alfredo

I kind of think that Fettucine Alfredo recipes are a dime-a-dozen. There are ton out there and they all seem to come out about the same. I made this one tonight and thought it was rather good. I did not measure amounts very closely. Next time I am going to melt the butter and saute some minced garlic in it for a minute or two before proceeding with the other ingredients.

Fettucine Alfredo

4 T butter
1 cup hvy cream
pinch of nutmeg
salt & freshly ground black pepper
12 oz fettucine
2/3 cup parmesan (I think you can also use parmesan romano blend and that would be fine as well)

Cook fettucine in salted boiling water until just barely al dente, reserving 1 cup of the cooking water when you drain the pasta. Meanwhile, melt butter, add cream, nutmeg, salt and pepper to taste and bring to a simmer over medium-high heat for about 5 mins. Drain the pasta, put back in pot, and add cream mixture. Mix in cheese (I probably used more than called for) and if desired, a little of the pasta cooking water to help thin the sauce. Serve immediately with fresh lemon wedges. This would be good garnished with fresh minced parsley and red pepper flakes.