- 3/4 pound fettuccine
- 6 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- Salt & pepper
Instructions Bring 5 quarts of water to a boil. Add 1 tablespoon of salt to the water. Cook the pasta until it is al dente. Drain and reserve.
While the pasta is cooing melt the butter over medium heat in a saute pan that is large enough to hold all of the cooked pasta. Do not let the butter brown.
Add the whipping cream. Turn the heat to medium high and bring the ream to a slow boil. Simmer for about 2 minutes to reduce the sauce lightly,
Reduce the heat to medium. Add the cooked pasta to the cream. Mix the pasta quickly but thoroughly with the sauce.
Add the grated Parmesan and toss once again. Add salt and pepper to taste. Serve at once in heated pasta bowls.