Pasta with Cream and Parmesan

Pasta Alfredo
This is a classic pasta dish which originated in Rome.

Ingredients:
12 oz dried fettuccine
2 tbsp butter
1 1/4 cups double cream
2/3 cup grated Parmesan cheese
2 tbsp finely chopped fresh flat leaf parsley
salt
freshly ground black pepper

Procedure:
1. In salted water, cook the fettuccine until al dente.
2. In a large flameproof casserole, melt the butter. Add the cream and Parmesan with salt and pepper. Stir over a medium heat until the cheese has melted and the sauce has thickened.
3. Drain the fettuccine. Add it to the sauce with the parsley. Put the pasta and sauce together over a medium heat. Put more pepper over and garnish with extra parsley. Serve at once.

Serves 4

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