Instructions: Put the cream, butter, white pepper and nutmeg together in a 12-inch skillet. SLOWLY heat through - do not boil!!!!! Then add the cooked, drained fusilli and the cheese. Toss well until coated, heated through, and creamy. If you need to, add a teensy bit more cream - it should be very creamy, not dry.

Naturally you can use Fettucini, if you prefer - or any other pasta, for that matter.

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