|Fettuccine/8 ounces dried fettuccine / medium-wide noodles||12 Ounce|
|Boiling salted water||5 Cup (80 tbs)|
|Sliced green onions||1 Cup (16 tbs) (Including Tops)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Whipping cream||1⁄2 Pint|
|Grated parmesan cheese||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
Following package directions, cook fresh or dried noodles in a large kettle of boiling salted water until al dente; then drain.
While noodles are cooking, melt butter in a wide frying pan over medium-high heat.
Add green onions and garlic and cook, stirring, for 2 minutes.
Add cream and boil rapidly until slightly thickened and large shiny bubbles form (about 2 minutes).
Add hot drained noodles to pan and toss gently.
Add 1/2 cup of the cheese and toss until noodles are evenly coated.
Add another 1/2 cup cheese and salt and pepper to taste; toss again.
Sprinkle nutmeg and remaining 1/2 cup cheese over the top just before serving