- 1/2 cup real butter
- 1 pint heavy whipping cream
- 2/3 cup Parmesan/Romano cheese, freshly grated
- 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
- salt (to taste)
- freshly ground black pepper
- dash cayenne pepper
- 1 lb. fettuccine
- fresh parsley, chopped
Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.
Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.
Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.
Season with salt to taste.
Remove saucepan from stove and stir in cheese.
Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.