Luscious Fettuccine Alfredo

5 Minutes **Make the Alfredo sauce** Put the butter in a saucepan or deep skillet and place over medium-high heat until the butter melts. Pour in the cream and ½ teaspoon salt and heat until it comes to a boil - the cream will foam and rise to the top of the pan. Immediately lower the heat to medium or medium-low to maintain a gentle simmer. Whisk the cream, and continue simmering 8-10 minutes, until it's slightly reduced. Keep your eye on the pan to prevent it from boiling over.

5 Minutes Sprinkle ½ cup of the cheese into the cream and whisk. Remove the pan from the heat, continue to whisk until the sauce has a thick, smooth consistency. Remove from the heat and cover the pan to keep the sauce warm while the pasta cooks.

5 Minutes **Cook the pasta** While the sauce simmers, bring a large pot of water to a rolling boil. Add 2 tablespoons salt and stir to dissolve. Add the fettuccine to the pot and stir. Bring the water back to a boil, then adjust the heat to achieve a lively simmer. Cook the pasta, uncovered, until al dente. Keep in mind that dried fettuccine will cook in 8-10 minutes. Drain.

5 Minutes Add the fettuccine, ¼ cup of the cheese and the parsley to the warm sauce and toss gently with tongs to blend. Serve the fettuccine in bowls or plates, with the remaining cheese on the side.

5 Minutes **NOTES AND TIPS** Garlic: If you enjoy garlic, add 1 teaspoon finely chopped fresh garlic or 1/2 teaspoon of garlic powder to the melted butter before adding the cream. The sauce may be cooked, cooled and stored in the refrigerator for one week. Reheat on low heat in a saucepan until the sauce is smooth, warm and creamy, then toss with your cooked pasta.