Your Recipe

Recipe Instructions:

4 cups cream
1 pound fettuccine (I use dried)
1 3/4 cups grated Parmesan cheese
2 tablespoons butter
Black pepper, to taste
Parsley for serving (optional)

Bring cream to a scant boil in a high-sided skillet or pot. Turn town to a simmer, and reduce by about half.
Cook pasta to al dente in a large pot of salted water, then drain and add to the reduced cream. Add cheese, butter, and black pepper to taste. Toss until everything is well-combined. Serve with parsley if you wish.