Ingredients:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley for garnish
To prepare the alfredo sauce:
1) Heat heavy cream over low-medium heat in a deep saute pan.
2) Add butter and whisk gently to melt.
3) Sprinkle in cheese and stir to incorporate.
4) Season with freshly cracked black pepper.
Preparing the pasta:
1) In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
2) Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo.
3) Transfer pasta to a warm serving bowl.
4) Top with more grated cheese and chopped parsley.
5) Serve immediately.
NOTES: This took me longer than I expected but turned out smooth and creamy...
