1 pound (450 g) fettuccine or other dried pasta
1/2 cup (100 g) unsalted butter
1 cup (250 ml) heavy cream
1 cup freshly grated Parmigiano
Salt and pepper to taste
Begin by setting pasta water to boil. Salt it, and add the
pasta. While the pasta is cooking, melt the butter over a gentle flame in a
large skillet; do not let it froth or brown. When the pasta reaches the al
dente stage drain it and turn it into the skillet. Add the cream and the
cheese, season to taste, stir gently to coat the strands, and serve.
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