Ingredients

  • 1 package (12 oz) Egg Fettuccine, uncooked
  • 1/2 cup (1 stick) butter or margarine
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup (8 oz) heavy cream
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a small saucepan, melt butter over medium heat.
  3. Gradually stir in cheese, then cream, until well blended.
  4. Continue heating sauce, stirring constantly, just to boiling.
  5. Remove from heat and stir in parsley.
  6. Toss hot pasta with sauce.

Yield: 6 servings (1 cup each)