A wonderfully rich and filling alfredo, not for those watching their waistlines.
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.
928 calories; 77.2 g total fat; 275 mg cholesterol; 290 mg sodium. 46.9 g carbohydrates; 16 g protein; Full Nutrition