1 lb fettucine noodles
4 tablespoons butter
1-1/2 cups heavy cream
1 shallot, chopped (optional)
1/2 lb mushrooms, sliced
1 parmesan cheese
Salt
Pepper
Nutmeg
Cook mushrooms and shallot in 2 tablespoons butter until
all liquid evaporates. Season with salt and pepper.
Stir in cream.
Add a pinch of nutmeg.
Bring to a boil. Set aside. Check seasonings.
Cook and drain fettucine.
Stir into sauce, bring to a boil, and stir in the rest
of the butter.
Sprinkle with parmesan cheese and serve.
Serves 4