- Half pound dry Fettuccine pasta
- Three-four tablespoons unsalted butter
- Two third a cup of grated finely Parmesan cheese
- Sprinkle of white pepper
- Half a cup of cream
Bring salty water to a boil in a pot, add in the Fettuccine and follow the cooking instructions on the packet to obtain an al dente pasta; meanwhile melt the butter into a large sauté pan over low heat in order not to burn the butter. Afterwards, pour in the cream over the melted butter stirring the mixture from time to time and keep the heat simmered while the pasta is being cooked. When the pasta is over, turn off the heat and do not drain it; just lift it out with tongs and add the wet pasta directly to the cream and butter. Turn the heat to medium, blend the whole mixture until the Fettuccine is combined well with the sauce, then put half of the Parmesan cheese, sprinkle with salt, white pepper and nutmeg, and toss the ingredients all together. You could optionally add a bit more of the boiling water and cheese before you get to serve it at the end.