Ingredients

How to make it

  • Boil 2 1/2 quarts of unsalted water, add the fettuccine & cook until tender, approximately 10 minutes.
  • Meanwhile, melt butter over medium heat in a large saucepan.
  • Add the cream cheese and milk, stirring constantly with a wire whisk until well-blended and smooth, 3 minutes.
  • Add the pepper and nutmeg.
  • Gradually add the parmesan, stirring constantly, until the cheese is melted and incorporated, about 3 minutes. (The sauce will be thin.)
  • Remove from the heat and let it stand, covered, until the fettuccine is tender.
  • Drain the pasta and place in a serving bowl.
  • Give the sauce a brisk stir, then pour it over the fettuccine & toss.
  • Serve at once, passing additional parmesan at the table.

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