Fettuccine with Leek, Cream and Parmesan Sauce

I've been browsing the library for cook books and they have a fabulous variety of Williams-Sonoma books. This Williams-Sonoma book is very old (Well, not very old.... about 20 years) and written by Mr. Chuck Williams himself! Anyway, this was so good when I made it and farely inexpensive to make. The original recipe calls for fresh pasta..... if you are feeling adventurous, by all means slave away on your own fresh pasta. It does taste awesome when fresh.

2 Medium-sized leeks
3 Tbsp. unsalted butter
1 cup cream
1/4 cup freshly grated Parmesan cheese
Salt
Freshly grated nutmeg
10 ounces fettuccine
Additional grated Parmesan cheese

Trim leeks, cutting off most of the green, wash well and slice thin. There should be about 2 cups. Heat butter in the saucepan and gently saute leeks for 4 to 5 minutes until softened but not browned. Add cream, bring to a boil and let bubble for 1 minute. Stir in Parmesan cheese and season to taste with salt and nutmeg.

Cook fettuccine in plenty of boiling salted water until just tentder---20-30 seconds. Drain and immediately combine with sauce. Toss well and serve at once in heated bowls or plates. Serve with additional grated Parmesan cheese.

Serves 4 as a first course.