Servings: 4

½ c. Butter ½ c. Butter
2 c. Heavy Cream 2 c. Heavy Cream
3 oz. Cream Cheese 3 oz. Cream Cheese
1 c. Parmesan Cheese (I added a bit of coastal) 1 c. Parmesan Cheese (I added a bit of coastal)
⅛ t. Garlic Powder ⅛ t. Garlic Powder
¼ t. Nutmeg ¼ t. Nutmeg
12 oz. Fettucine 12 oz. Fettucine
½ c. Parsley ½ c. Parsley
Pasta water as needed Pasta water as needed

Combine BUTTER, HEAVY CREAM, and CREAM CHEESE in large saucepan.
Simmer until melted; don't let boil.
Add CHEESE,GARLIC POWDER and NUTMEG.
Simmer 15 minutes until thick; any longer and it disappears. Adding any pasta water to thin. Make it thinner than you think.
Add SALT and PEPPER to taste.
Toss cooked FETTUCINE and chopped PARSLEY lightly with sauce