Rich and creamy and with a delicate flavor that stays with you…….. I love it. It was a cinch to throw together. I did it in two saucepans, one for the pasta and one for the sauce. It is an easy cleanup. I could eat this, nightly. Hubby WOULD not. He is just too good about what he eats, working to have a healthy diet. I can’t pass on a recipe like this.
|12 ounces fettuccine; cooked|
|1/2 cup butter (one stick),|
|1 c Whipping cream room temp|
|3/4 c Grated parmesan cheese|
|1 tablespoon parsleysalt and pepper to taste|
Drain pasta well; place in warm serving dish large enough for tossing.
In a small sauce pan, melt butter and add whipping cream, Parmesan cheese and parsley; toss until pasta is well coated.
Add salt and pepper to taste.