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Fettuccine Alfredo

8 oz Fettucine, pkg. or fresh
2 tb Unsalted butter
1/2 c Light cream
1/2 c Fresh grated parmesan cheese
1/8 ts Pepper
Pinch nutmeg (opt.)

Cook fettuccine in boiling salted water until al dente (minimum time indicated). Immediately drain in a colander. Meanwhile, melt butter in a saucepan over low heat. Stir in cream; heat through. Turn off heat, add cooked fettuccine, Parmesan cheese and peper to butter mixtures, tossing gently til fettuccine is well coated. Transfer to a serving platter. Sprinkle with nutmeg, if desired. Makes 8 side-dish servings.

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