This is the real deal, the good stuff, in all it's artery-clogging glory. It really isn't that difficult to make, and it is much better than the pre-packaged Alfredo sauce in the supermarket.

In a pan large enough to hold all of the cooked fettuccini, pour the cream. Add the butter in pats and heat over low heat until the butter melts. Set this aside.

In another large pan, cook the fresh fettuccini according to the package directions. Fresh fettuccini normally needs about three minutes to cook. When complete, drain the fettuccini in a large colander and rinse with cool water.

Pour the cooked fettuccini into the pan with the butter and cream mixture. Add the Parmesan cheese, salt, pepper, and nutmeg and toss the pasta until the cheese and spices are mixed evenly with the liquid and the fettuccini is completely coated.

This should serve 2 to 4, depending on just how hungry you are. I generally reserve half for later, and divide the remaining half between my sweetie and me.

I like to serve this with a light meat dish such as chicken and a vegetable. Asparagus makes an excellent accompaniment. Or just serve it with some crusty bread and olive oil. It is amazingly filling.

Feel free to add more or less salt. pepper, or nutmeg. If you wish, omit the salt and use unsalted butter.

If you are really concerned about fat, substitute light cream or margarine. Also, if fresh fettuccini is not available, substitute a 12-ounce package of dried fettuccini. It takes longer to cook, and must be watched more closely to prevent overcooking. I like my pasta cooked al dente, which basically means just a tad firm. If you like it softer, go right ahead.

For an interesting variation, try a flavored pasta. I have used lemon-pepper fettuccini, sun-dried tomato, and spinach with tasty results.