Italian Fettuccine Alfredo with Parmesan

Ingredients

• 12 oz fettuccine pasta
• 1 cup unsalted butter, cut into pieces
• 1 cup heavy cream
• 1 cup Parmesan cheese, freshly grated
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons parsley, chopped

Method

1. 01
   Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions.
2. 02
   While the pasta is cooking, melt the butter in a large pan over medium heat.
3. 03
   Pour the heavy cream into the pan with the melted butter and let it simmer gently for about 3-4 minutes, stirring occasionally.
4. 04
   Gradually add the grated Parmesan cheese to the cream mixture, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. 05
   Season the sauce with salt and freshly ground black pepper to taste.
6. 06
   Drain the cooked pasta, reserving 1/2 cup of the pasta water.
7. 07
   Add the drained pasta to the pan with the Alfredo sauce, tossing to coat the pasta evenly.
8. 08
   If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is reached.
9. 09
   Remove the pan from heat and sprinkle the chopped parsley over the pasta.
10. 10
    Serve immediately, garnished with extra Parmesan cheese if desired.