1 lb (.5 kg) fettuchini
4 T butter
1-1/2 cups (350 ml) fresh cream or heavy cream
1 shallot, chopped
1/2 lb (.2 kg) mushrooms, sliced
1 parmesan cheese
salt, pepper and pinch nutmeg to taste
Cook mushrooms and shallot in 2 T butter until all
liquid has evaporated. Season with salt and pepper.
Stir in cream.
Add a pinch nutmeg.
Bring to a boil. Set aside. Check seasonings.
Cook fettuchini al dente in plenty of boiling salted
water, then drain.
Stir into sauce, bring to a boil, and stir in the
rest of the butter.
Sprinkle parmesan and serve.