Fettuccine Alfredo

⅓ cup light cream
1 Tbsp. butter
4 oz. dried fettuccine
⅓ cup grated Parmesan
Cracked black pepper
Ground nutmeg

Allow cream and butter to stand at room temperature 30 minutes.

Meanwhile, cook fettuccine 8-10 minutes or till tender but still firm. Drain. Return fettuccine to warm saucepan; add cream, butter, and cheese. Toss gently till well coated. Transfer to a warm serving dish. Sprinkle with pepper and nutmeg. Serve immediately.

Yield: 4 servings