In large pot of boiling salted water, cook fettuccine for 8 to 10 minutes or until tender but firm; drain well.
Meanwhile, in large saucepan or skillet, bring cream and butter just to boil. Reduce heat and stir in Parmesan, salt, pepper and nutmeg; toss with pasta. Arrange on warmed serving platter; garnish with parsley.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4|
|Calories from Fat: 236 (47%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 134.4mg||41 %|
|Sodium 491.9mg||17 %|
|Potassium 207.5mg||5 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 47.8g|
|Protein 19.6g||28 %|
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Calories per serving: 507
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