Fetuccini Alfredo

Author: Killis Haraway

Ingredients:

1 lb fettuccini noodles
1 C shredded parmisiano reggiano cheese
1 pint heavy cream
1 stick unsalted butter (softened)
1/4 C chopped fresh parsley

Method:

Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the Alfredo. Top with more grated cheese and chopped parsley. Serve immediately.

Note: half and half may be substituted for heavy cream; however, milk will work as long as it doesn't heat too quickly and break the sauce! I recommend using half and half or heavy cream for the best results!