<div class="bb_h1">What You'll Need</div>• 1 pound dried fettuccine
• 2 cups
• Heavy cream
• 1 stick butter
• 1½ cups freshly grated Parmesan cheese
• 2 Tbsp chopped fresh Italian parsley
• Kosher salt and freshly ground black pepper to taste
<div class="bb_h1">How to Make It</div> <b>1.-</b> Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
<b>2.-</b> Drop the fettuccine into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
<b>3.-</b> While the fettuccine cooks, heat the butter and cream in a large sauté pan over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. Remove from heat and cover.
<b>4.-</b> Add the cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
<b>5.-</b> Stir in the chopped parsley. Season to taste with Kosher salt and freshly ground black pepper.
<b>6.-</b> Drain fettuccine and toss with the Alfredo sauce. If desired, sprinkle with additional Parmesan cheese, garnish with additional chopped parsley and serve right away.
<b>7.-</b> Enjoy!
