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Ingredients
- 1 pint heavy cream
- 1/2 c. unsalted butter, softened
- 1 c. freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh parsley for garnish.
Preparation
Step 1
Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whish gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. Cook fettucini separate, drain and add to sauté pan, gently tossing the noodles to coat in the alfredo. Transfer to a serving bowl. Top with more grated cheese and chopped parsley before serving.