Fettucine Alfredo

Yields:	6 servings
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1/2	cup	butter	unsalted, sweet
1	pound	pasta, fettuccine	fresh
1/2	cup	cream	light, or diluted Creme Fraiche
1	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1	pinch	nutmeg	to taste
1	pinch	parsley leaves	fresh, optional, to taste
1	x	black pepper	pepper, optional, to taste

Put water on to boil for the noodles.

As the water comes to a boil, start preparing the sauce.

In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!

Once the butter has melted, stir in light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese.

Beat this with a whisk to keep the sauce from clumping.

Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional).

Turn the sauce down to a simmer and add fresh fettucine noodles (or a batch of homemade noodles) to the boiling water.

When the noodles are cooked al dente, drain and toss gently with sauce.

Serve immediately.

The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.

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Yummy!

Reviewed by ionateosgirl