Fettuccine Alfredo with Chicken - Brittany & Miranda

Ingredients:
1/2 pound dry fettuccine pasta
3-4 T butter
2/3 c. finely grated parmesan cheese
Black pepper

Additional, for creamy version:
1/2 c. cream
nutmeg

Directions:
1. Bring a large pot of salty water to a boil and drop in your fettuccine.
2a. Plain Version: Melt the butter in a large saute pan set over low heat. Once the butter has melted, turn the heat off.
2b. Creamy Version: Melt the butter in a large saute pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.
3. When the fettuccine is al dente life it out of the pot with tongs and move the pasta to the saute pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the saute pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.
4. Serve at once with either a little black pepper (classic version) or nutmeg (creamy version) ground over the pasta.