Fettuccini Alfredo

3 quarts water

1 tbsp salt

1 tbsp vegetable oil

½ pound fettuccini, uncooked

¼ cup butter

½ cup half-and-half or whipping cream

½ cup grated fresh Parmesan cheese

freshly ground pepper

ground nutmeg for garnish

Bring water to a rapid boil in a heavy 5 quart pot.  Add salt and oil.  Gradually add fettuccini, being sure water continues to boil.  Cook fettuccini uncovered until tender but firm, stirring occasionally.  Drain.  In a medium saucepan, melt butter with a ¼ cup of the half-and-half or cream.  Simmer 1 minute to thicken.  Remove from heat.  Add cooked fettuccini to the butter mixture.  Toss gently to coat.  Add remaining ¼ cup half-and-half or cream, Parmesan cheese and pepper; gently toss.  Place in serving bowl and sprinkle with nutmeg.  Makes 4 servings.