- ½ lbs. Fresh Fettuccine
- 2 cups Cream
- ½ cup Reggiano Parmesan
- Salt and Pepper to taste
- Cook the pasta in salted water according to the manufacturer’s instruction.
- In a sauté pan, add the cream and bring it to boil. Add the Reggiano and bring the mixture to boil until it thickens enough to coat the back of your spoon. This may take a few minutes. When thick enough add the drained pasta, mix well to coat the pasta, plate immediately.
- Add more cheese and black pepper and serve immediately!