Parmesan Fetucine Alfredo

Parmesan Fettucine Alfredo:
8 oz fettucine, uncooked
3/4 c (3 oz) grated parmesan cheese
1/3 c heavy cream
3 T butter, melted
1 clove garlic, minced
dash ground nutmeg


Prepare fettucine as directed on pkg.  Drain and return to pan.  Stir in remaining ingredients.  Serve immediately.  Sprinkly with additional parmesan, if desired.  Makes 4 servings. Add sauteed chicken and steamed broccoli for a great main dish.  Serve with french bread or bread sticks and green salad.

The Alfredo recipe above is the DiGiorno recipe on the package and it is really good.  However, last summer my sister-in-law, Marianne, made an Alfredo sauce with cream cheese that was really good, too. She says it freezes well. Here is her recipe:

Marianne's Alfredo Sauce:
1/2 c butter
3/4 c parmesan
8 oz cream cheese
1/2 c milk