Classic Fettuccine Alfredo - cooking recipe

Ingredients

3/4 lb. uncooked dry fettuccine
6 Tbsp. unsalted butter
2/3 c. heavy or whipping cream
1/2 tsp. salt
generous dash of ground white pepper
1 c. freshly grated Parmesan cheese (about 3 oz.)
2 Tbsp. chopped fresh parsley
fresh Italian parsley sprig (for garnish)

Preparation

Prepare and cook dry fettuccine in large pot of boiling salted water, 6 to 8 minutes just until al dente (tender yet firm to taste); remove from heat.
Drain well; return to dry pot.
Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles.
Cook and stir 2 minutes more.
Stir in salt, pepper and nutmeg.
Remove from heat.
Gradually stir in cheese until thoroughly blended and smooth.
Return briefly to heat to completely blend cheese, if necessary.
(Do not let sauce bubble or cheese will become lumpy and tough.)