Fettuccine Alfredo

2 cups heavy cream 
1/2 cup (1 stick) unsalted butter, softened
1 clove garlic, minced 
1 cup freshly grated Parmigiano-Reggiano 
Freshly cracked black pepper 
Chopped fresh flat-leaf parsley, for garnish
1 lb. fettuccine pasta

Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and garlic and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Add some lightly sautéed mushrooms to the sauce, or toss in some grilled chicken or shrimp. This is also a good base for pasta Prima Vera, just steam or oven roast your favorite fresh veggies and add them along with some chopped fresh herbs.