Directions

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Gradually stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, until slightly thickened 3-5 minutes, stirring constantly. Reduce heat to low.
• Gradually whisk in 1/2 cup each Parmigiano Reggiano and Romano cheese. Return to a simmer. Cook and stir until just thick enough to coat a metal spoon. Stir in salt, pepper and nutmeg.
• Drain fettuccine; add to sauce and toss to coat. Sprinkle with remaining 1/4 cup Parmigiano Reggiano and, if desired, parsley.