INGREDIENTS
kosher salt
1 lb. fettuccine
1/2 c. heavy cream
1/2 c. butter
1/2 c. freshly grated Parmesan, plus more for sprinkling
Freshly ground black pepper
2 tbsp.
chopped parsley
DIRECTIONS
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
- Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
- Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.
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CL::JG
