Fettuccine Alfredo

 A 1980's classic. From the Sugar Beach Cook Book.  

 Ingredients:

1/2 cup of butter

2 cups of heavy cream

1 cup Parmesan cheese, grated

1-2 Tablespoons fresh Italian parsley, chopped fine

White pepper, to taste

Pinch nutmeg

1 lb Fettuccine

Directions:

Melt butter, add cream and heat, but do not boil. Just before serving add cheese, parsley, nutmeg and pepper.

Cook noodles according to directions. Drain, put back into hot pot and toss with sauce.

 Crawfish pasta: Sauté 1 lb. crawfish tails with sliced mushrooms and green onions in a few tablespoons of butter. Drain. Stir into the Fettuccine Alfredo.