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October 8, 2004 
2 Tbs butter
1/3 cup cream cheese
2/3 cup milk
pinch of nutmeg
pinch of pepper (white is best!)
1/3 cup grated Parmesan plus more at the table
Melt the butter. Stir in the cream cheese while stirring with a wire whisk. Add the milk slowly, stirring constantly. Bring just to a very low simmer and cook a few minutes. Stir in the nutmeg and pepper. Add the Parmesan, stirring until melted. Cover and let sit until your pasta is done. This sauce is a bit runny but good.
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