Fettuccine Alfredo

• 4 ounces, weight Fettuccine
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Heavy Cream
• 1/4 cups Grated Parmesan Cheese
• 1 teaspoon Chopped Parsley For Garnish

1. Bring a large pot of boiling water to a boil.
2. Toss in a generous amount of salt (it should taste like the sea).
3. Add pasta and cook according to package directions.
4. While pasta is boiling, melt butter in a large skillet over medium-low heat until frothy, about a minute or two.
5. Add cream and increase heat to medium.
6. Whisk butter and cream until well combined.
7. Add cheese and continue whisking until melted and sauce has thickened.
8. Using tongs, transfer cooked pasta to cheese sauce.
9. Toss it around in the sauce for a minute or two, until well coated.
10. Garnish with chopped parsley and serve.

weight fettuccine, butter, heavy cream, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/fettuccine-alfredo-3/ (may not work)