Ingredients

1 pound pasta

3 ounces butter

1 1/2 cup freshly grated Parmesan

1 1/4 cup cream

3 tablespoons chopped fresh parsley

Preparation

  1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to pan.

  2. While the pasta is cooking, melt the butter in a pan over low heat. Add the Parmesan and cream and bring to a boil, stirring constantly. Reduce the heat and simmer, stirring, until the sauce has thickened slightly. Add the chopped fresh parsley, salt and pepper to taste, and stir until well combined.

  3. Add the sauce to the pasta and toss well so the sauce coats the pasta. This dish can be garnished with chopped herbs or sprigs of fresh herbs such as thyme.

NOTE: Traditionally, plain fettucine is used with this sauce, but you can use any style of pasta. It is a very simple sauce to make and should be prepared just before the pasta is cooked.