Fettuccine With Cream Nutmeg Sauce

"I love this recipe! I honestly do not remember where I got it from, but it's delicious and simple to make. It's very rich so I definitely would not recommend this as a side dish. It's great all by itself with some garlic bread on the side."
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Ready In:




  • Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
  • Drain well.
  • Melt the butter in a large skillet.
  • Saute the garlic for 1-2 minutes over very low heat.
  • Add wine to butter& garlic.
  • Simmer for 5 minutes.
  • Add the sour cream, whipping cream, nutmeg and italian parsley.
  • Heat cream and sour cream mixture until very hot but not boiling.
  • Add parmesan cheese.
  • Season to taste with salt& pepper.
  • Pour hot sauce over hot fettucine and toss.
  • Sprinkle with additional parmesan cheese and chopped parsley, if desired.
  • Serve immediately.

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  1. Awesome recipe! I added some pine nuts to it that gave it a really nice additional nutty flavor and a good bit of texture to the traditional chicken "alfredo"
  2. Okay...TO DIE FOR! I was looking for a homemade white sauce and printed this off. I added some chopped boneless skinless chicken breast at the end and it was perfection. My husband loved this! Thank you SARA!


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