Classic Fettuccine Alfredo

Ingredients

• 34 lb uncooked dry fettuccine
• 6 Tbsp unsalted butter
• 23 c heavy or whipping cream
• 12 tsp salt
• generous dash of ground white pepper
• 1 c freshly grated Parmesan cheese about 3 oz
• 2 Tbsp chopped fresh parsley
• fresh Italian parsley sprig for garnish

Directions

1. Prepare and cook dry fettuccine in large pot of boiling salted water 6 to 8 minutes just until al dente tender yet firm to taste remove from heat
2. Drain well return to dry pot
3. Place butter and cream in large heavy skillet over medium-low heat Cook and stir until butter melts and mixture bubbles
4. Cook and stir 2 minutes more
5. Stir in salt pepper and nutmeg
6. Remove from heat
7. Gradually stir in cheese until thoroughly blended and smooth
8. Return briefly to heat to completely blend cheese if necessary
9. Do not let sauce bubble or cheese will become lumpy and tough