Fettucini with Butter, Cream and Parmesan Cheese
(Fettucini all' Alfredo)
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Arthur Hawkins "Cook It Quick" INGREDIENTS 1 pound narrow egg noodles 8 tablespoons unsalted butter, softened and cut into pieces 1/4 cup heavy cream 1 cup freshly grated Parmesan cheese Freshly ground pepper Boil the noodles in a large pot of salted water until tender but still firm, about 8 minutes should do it. Drain the noodles and dry them in a hot napkin. Place the noodles on a heated platter or bowl, add the butter, cream and half of the Parmesan cheese, and use 2 forks to toss until well mixed. Serve topped with pepper and the remaining cheese. Makes 4 to 6 servings