Decadent Fettuccine Alfredo

Decadent Fettuccine Alfredo

This recipe is from Chef Luigi Doleatto of Stefano's Resturant. I found this recipe years ago and it became this gal's go to comfort food.

Fettuccine Alfredo
Serves 6

Ingredients:
1 pint heavy whipping creme
1 c. Parmesan cheese, grated fine
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/4 tsp. salt
1/2 c butter
2 tsp. minced parsley
4 tsp. brandy or cognac, optional
1 lb. fettuccine

Directions:
Mix together in a heavy saucepan the brandy, heavy cream,1/2 cup of the Parmesan cheese, nutmeg, salt, pepper, and butter and heat to boiling. Pay close attention and stir constantly so as not to scorch the sauce. Continue at a slow boil until sauce has thickened. Remove from heat. Cook fettuccine in boiling water until slightly firm, al dente. Drain pasta, then add sauce. Add the remaining Parmesan cheese and toss lightly. Serve immediately while still hot with parsley sprinkled on top.