Classic Fettuccine Alfredo

1. 1

   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.

2. 2

   Drain well; return to dry pot.

3. 3

   Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles.

4. 4

   Cook and stir 2 minutes more.

5. 5

   Stir in salt, pepper and nutmeg.

6. 6

   Remove from heat.

7. 7

   Gradually stir in cheese until thoroughly blended and smooth.

8. 8

   Return briefly to heat to completely blend cheese, if necessary.

9. 9

   (Do not let sauce bubble or cheese will become lumpy and tough.)

* Per serving · 4 servings · Values may vary.

No additional tips available.