|Uncooked fettuccine||3⁄4 Pound|
|Boiling salted water||1 Cup (16 tbs)|
|Unsalted butter||6 Tablespoon|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Ground white pepper||1 Pinch|
|Ground nutmeg||1 Pinch|
|Grated parmesan cheese||1 Cup (16 tbs)|
Cook fettuccine in large pot of boiling salted water just until al dente, 6 to 8 minutes; drain well.
Return to dry pot.
While fettuccine is cooking, place butter and cream in 10-inch heavy skillet over medium-low heat.
Cook, stirring constantly, until blended and mixture bubbles for 2 minutes.
Stir in salt, pepper and nutmeg.
Remove from heat.
Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth.
Return skillet briefly to heat if necessary to completely blend cheese, but don't let sauce bubble or cheese will become lumpy and tough.
Pour sauce over fettuccine in pot.
Place over low heat.
Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes.
Sprinkle with pesto.