- ½ cup heavy whipping cream
- 1 tablespoon butter
- 6 ounces dried fettuccine
- ¾ cup grated parmesan cheese
- ½ teaspoon black pepper
- Very important: let cream and butter sit at room temperature for 30 minutes.
Cook fettuccine according to package directions. Drain. Return fettuccine to saucepan.
In another saucepan bring the butter and cream to a simmer on medium-low heat (175 degrees). Small bubbles around edges of pan will form. Do not let overheat or sauce will break.
Stir sauce consistently for 2 minutes. Add warm sauce, parmesan cheese and black pepper to fettuccine and coat well. Serve immediately.