Fettuccine Alfredo

Ingredients

• 250g Fresh Fettuccine (200g of dry)
• 60g Butter
• 350mL 35% Cream
• 60g Grated Parmesan Cheese
• Salt and White Pepper to taste

Directions

1. In a medium pot with heavily salted water, boil the pasta to al dente (slightly undercooked) and drain.
2. In a saute pan, on medium/high heat, combine the butter, cream and cheese. Add salt and pepper. Bring to a boil while stirring every once in a while to keep it from scorching. Reduce heat.
3. Add pasta to the sauce and boil until the sauce is thick and the pasta is fully cooked. Adjust seasoning before serving.

Note: I like to finish with a little bit of lemon juice once removed from the heat.