Fettuccine Alfredo

• 0.5 lb. fettuccine
• 0.5 cup heavy cream
• 0.5 cup butter
• 0.5 cup freshly grated Parmesan, plus more for sprinkling
• Salt and freshly ground black pepper
• 2 Tbsp. chopped parsley

Bring a large pot of water to a boil. add a generous amount of salt, and cook your fettuccine al dente. Drain the pasta, reserving a little of the cooking water.

Place the butter and cream in a large saucepan, heat until the butter melts and the cream starts to bubble.

If you're going to add cooked chicken or shrimp, or perhaps a little sliced smoked salmon, now is the time to do it. Add salt and pepper, whisk in the parmesan, and simmer for 2 minutes.

Now add the pasta to the saucepan. Stir well, and, if the sauce seems too thick, add a little of the reserved pasta's cooking water and whisk vigorously.

Serve in warm bowls.