Ingredients
1 lb uncooked fettucine
1/2 c. butter
1 1/2 c. heavy cream (I’ve made with it half and half, too)
Salt and pepper to taste
1 c. grated Parmesan cheese
Preparation
Cook fettucine until al dente; drain and return to pot.
With pot set over the lowest heat, add cream, butter and 1/2 c of the Pamersan cheese to the pasta and toss until the butter has melted. Stir a few minutes longer until sauce is thick. Season to taste with salt and pepper. Serve immediately and pass the peppermill and the remaining Parmesan cheese.
Run a 5k.
