To Die For Fettuccini Alfredo recipe

4 servings

1 pound dry fettuccine pasta

3 pints heavy whipping cream

1 cup grated Romano cheese

4 tablespoons butter

1 pinch ground nutmeg

ground black pepper to taste

Cook pasta according to directions on package.

Drain and toss with one tablespoon of butter, cover and set aside.

In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly.

When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced.

It should be thick and easily cover the back of a spoon.

Stir in nutmeg and black pepper.

Toss with warm fettuccini and serve.