"A wonderfully rich and filling alfredo, not for those watching their waistlines."
- Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
- In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
- Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.
Per Serving: 928 calories;77.2 g fat;46.9 g carbohydrates;16 g protein;275 mg cholesterol;290 mg sodium.Full nutrition
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