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Pasta al 'Alfredo

3 cups whipping cream
2 oz. grated parmesan cheese
2 oz. grated pecorino cheese
dash of nutmeg
salt and freshly ground black pepper to taste
1 lb. pasta, cooked to al dente

Heat cream until it scalds. Thicken with cheeses and add nutmeg and
salt and pepper to taste. Simmer until the desired consistency is
achieved. Toss in pasta and serve immediately.

NOTE: More cheese or butter can be added for a thicker consistency.

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