Ingredients:
1/4 cup Butter
1 cup Heavy Cream
2/3 cup Parmesan Cheese, freshly grated
12 ounces Fresh Fettuccine, or 8 oz. dried
Salt and Fresh Ground Pepper
Parmesan Cheese, freshly grated


Preparation:

Melt the butter in a saucepan over medium heat and then add the cream. Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Turn off heat under pan and begin preparing the pasta.

Add water to a large saucepan and bring to a boil. Just before water begins to boil, add salt. When the water comes to a full boil, add the fettuccine and bring water to a boil again, stirring occasionally.

Turn heat down so water is just at a steady boil. Cook until the pasta is al dente. Do not overcook. Drain well when done.

Turn the burner to low setting. Top the fettuccine just before serving and allow it to be tossed at the table.

Serve immediately.

Garnish with fresh Parmesan.