• 1 stick of butter, softened
  • 2 cloves of garlic, minced
  • 1 cup heavy cream or half and half (evaporated milk may even be used)
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon black pepper
  • 1 teaspoon freshly grated nutmeg
  • **optional, use 1 8-ounce package reduced fat cream cheese

In a large sauce pan, melt the butter and cook the garlic for about two minutes. (If using cream cheese, add it now, and stir to melt). Slowly pour in heavy cream (or half and half), cheese, pepper and nutmeg. Stir (and/or whisk) until all ingredients are combined. Once it begins to thicken, add your cooked fettuccine directly to the pan. Add chopped basil and more cheese to the top and serve immediately. (If desired, add a bag of baby spinach to the sauce. Stir just until the spinach has wilted, then add the fettuccine)

**This is NOT a healthy dish. I would recommend enjoying once in a blue moon.