Fettuccine Alfredo IV

12 ounces dry fettuccine pasta

1 cup butter

1 cup heavy cream

¼ teaspoon ground white pepper

1 ½ cups grated Parmesan cheese

3 teaspoons chopped fresh parsley

¼ teaspoon ground nutmeg

⅛ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan over low heat, melt butter. Stir in cream and pepper, cook until mixture begins to thicken, 5 minutes. Stir in Parmesan until melted. Stir in parsley, nutmeg and garlic powder, cook 1 minute more. Toss with cooked pasta.