Fettuccine In Cayenne Cream Sauce

• 1/2 lb fettuccine
• 1 cup heavy cream
• 1/4 lb Fontina cheese, shredded
• 2 ounces parmesan cheese, shredded
• 1/2 teaspoon salt
• 1/2 - 1 teaspoon cayenne pepper
• 1/4 cup roasted red pepper, finely chopped (from a jar is OK)
• 1/4 cup fresh parsley leaves, chopped

1. Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
2. In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
3. Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
4. Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne).
5. Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
6. Turn fettuccine into serving bowl and sprinkle with the remaining parsley.

fettuccine, heavy cream, cheese, parmesan cheese, salt, cayenne pepper, red pepper, parsley

Taken from www.food.com/recipe/fettuccine-in-cayenne-cream-sauce-118816 (may not work)