Cayenne Fettuccine

• 1 pint heavy whipping cream
• 34 cup butter, divided
• 14 teaspoon white pepper, fresh fine ground
• 14 teaspoon garlic pepper
• 18 teaspoon cayenne pepper, finely ground
• 12 ounces artichoke bottoms, diced small, save 4
• 14 teaspoon sea salt
• 16 ounces fettuccine, cooked al dente

1. To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
2. Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer.
3. Stir in spices and salt one at a time while cream simmers, stirring.
4. Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
5. To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
6. Reserve 4 tablespoons of sauce.
7. Drain pasta, toss well with sauce and let heat slightly.
8. To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.

cream, butter, white pepper, garlic pepper, cayenne pepper, bottoms, salt

Taken from www.food.com/recipe/cayenne-fettuccine-444354 (may not work)