Delicious Fettuccine Alfredo

Roman restaurateur Alfred di Lello created this luscious, creamy dish in the early 1900s, and its popularity has never waned. Be sure to use only freshly grated Parmesan cheese (preferably Italian Parmigiano-Reggiano) when making this indulgent pasta.

1 package (16 ounces) fettuccine

11⁄2 cups heavy or whipping cream

1 tablespoon butter or margarine

1⁄2 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

3⁄4 cup freshly grated Parmesan cheese

chopped fresh parsley

• In large saucepot, cook pasta as label directs. Drain.
• Meanwhile, in 2-quart saucepan, heat cream, butter, salt, and pepper to boiling over medium-high heat. Boil until sauce has thickened slightly, 2 to 3 minutes. In warm serving bowl, toss pasta with sauce and Parmesan. Sprinkle with parsley.

Makes 6 maindish servings.

Prep: 10 minutes

Cook: 25 minutes