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Cook fettuccine in boiling salted water until al dente (minimum time indicated). Immediately drain in a colander. Meanwhile, melt butter in a saucepan over low heat. Stir in cream; heat through. Turn off heat, add cooked fettuccine, Parmesan cheese and peper to butter mixtures, tossing gently til fettuccine is well coated. Transfer to a serving platter. Sprinkle with nutmeg, if desired. Makes 8 side-dish servings. Posted to MM-Recipes Digest V4 #257 by Jack Elvis
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