As simple as it is, Fettuccine Alfredo is by far my favorite pasta dish. Of course, since its packed with cream and cheese it isn’t exactly figure-friendly, so I don’t normally eat this all the time. Over time as I’ve tried numerous Fettuccine Alfredo’s from Italian restaurants I began to notice that certain dishes were far superior to others. When I purchased an Italian cookbook last year, I found the recipe for their Fettuccine Alfredo and it jumped out at me what the special ingredient is: nutmeg! I love the warmth and depth in flavor it adds to this creamy dish. It really helps break up the thickness and makes it much more than a simple cream-based pasta sauce.
-2 tablespoons butter
-2 cups heavy cream
-4 tablespoons Parmesan cheese
-1 teaspoon nutmeg
-1/2 teaspoon salt
-1.2 teaspoon pepper
1.Melt butter in a saucepan and stir in the cream. Add the Parmesan cheese and stir to melt. Add the salt, pepper, and nutmeg and bring to a boil. Simmer to reduce, 30 minutes.
2. Add cooked Fettuccine to sauce and service immediately. Garnish with a dash of nutmeg.
Source: Betty Crocker’s Italian Cooking