• 8-9 oz. fettuccine noodles (the fresher the better – I use Bertolli)
• 1 cup heavy whipping cream
• ½ stick real butter, cubed
• ¾ cup (about 4 oz.) Parmesan cheese, freshly grated or shaved
• Salt, black or white pepper, nutmeg, parsley, plus olive oil
  

Heat cream with salt, pepper, and garlic powder in small pot over medium heat; when it begins to steam slightly, reduce heat to medium-low and whisk in butter one cube at a time. When butter is melted, remove from heat (do not overheat). Cook noodles in water with a little salt and olive oil until slightly al dente (if the noodles are fresh, this will only take about 3 minutes). Drain and pour into large bowl. Add cheese and toss to incorporate, then pour hot cream mixture over and toss until blended and thickened. Sprinkle with nutmeg and parsley and serve immediately.

Notes:

This dish is very…