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INGREDIENTS:
SAUCE:
•1 2/3 cups heavy cream
•1/2 cube unsalted butter
•1 1/2 cups Parmesano Reggiano cheese, grated
•1/2 cup Pecorino Romano cheese, grated
•Salt and white pepper to taste
•1/2 teaspoon freshly grated nutmeg
•1 clove crushed garlic

•OTHER INGREDIENTS:
•1 lb dried fettuccini pasta
•1/2 cup Italian flat leafed parsley

PREPARATION:
• In a saucepan, heat the cream and butter together slowly until butter has melted. Add the parmesan and romano cheeses and stir constantly until the cheeses are incorporated into the sauce. Add the salt, pepper and nutmeg and place on the lowest heat.
•Cook the fettuccini in salted boiling water(one tablespoon salt for large pot of water). Cook until al-dente. Drain the pasta into a serving bowl and toss with the Alfredo sauce. Sprinkle the top with the parsley and serve.
•Serves 4

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