Fettuccine with Cream, Parmesan and Parsley



tablespoons butter
cup heavy cream
cup freshly grated Parmesan
teaspoon freshloy grated nutmeg
cup finely chopped fresh parsley
tablespoon salt
tablespoons vegetable oil
pound fettuccine


In a small skillet, place 2 tablespoons of the butter and the heavy cream; turn the heat to moderate, bring to a gentle boil, and cook, stirring occasionally, until the cream has thickened, about 5 minutes.  Turn off the heat and stir in the Parmesan, nutmeg, and parsley.


With a wooden spoon, soften the remaining 2 tablespoons butter in the bottom of a large bowl.  In a kettle, bring 5 quarts of water to a boil and add the salt and vegetable oil.  Add the fettuccine, stir, and cook until al dente.  Drain thoroughly.


In the large bowl, toss the pasta with the softened butter, add the cream sauce, and toss.  Serve in heated bowls, with additional freshly grated Parmesan. 


Serves 4 to 6.