Categories: Pasta, Italian 
      Yield: 6 servings 
  
    1/2 c  Unsalted (sweet) butter,                 -cheese, 
      1 lb Fresh Fettucine noodles             1    Pinch of nutmeg, 
    1/2 c  Light cream (or diluted             1    Pinch of fresh parsley 
           -Creme Fraiche),                         -(optional), 
      1 c  Freshly grated parmesan             1    Little pepper (optional). 
  
  Put water on to boil for the noodles.  As the water comes to  a boil, start 
  preparing  the sauce.  In  a  separate  pan  melt unsalted (sweet) butter 
  over very low heat - DO  NOT  LET  IT BROWN!! 
   
  Once  the butter has melted, stir into the butter: light  cream (or the 
  diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a 
  whisk to keep the sauce from clumping.   Once the sauce is smooth, season 
  the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and 
  a  little   pepper (optional). 
   
  Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch 
  of homemade noodles) to the boiling  water.   When the noodles are cooked 
  al dente, drain and toss  gently  with sauce. Serve immediately. 
   
  The order of these steps is important, as it is better to  make the sauce 
  wait for the noodles than to make the  noodles  wait for the sauce.