Fettuccine Alfredo

Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until it reaches al dente — tender but still with a slight bite. Drain the pasta well once cooked, setting it aside briefly. Meanwhile, in a spacious skillet over medium heat, gently warm the heavy cream and butter together. Watch closely as the butter melts completely and the cream begins to bubble softly, creating a luxurious base for your sauce. Next, whisk in the freshly grated parmesan cheese slowly, allowing it to melt smoothly into the cream and butter mixture. Season the sauce gently with salt and freshly cracked black pepper, adjusting to taste. Give the sauce a moment to thicken just slightly; this helps it cling perfectly to the pasta. Return the drained fettuccine to the skillet and toss it thoroughly, ensuring every strand is lavishly coated with the velvety parmesan sauce. Transfer the pasta to serving plates and sprinkle generously with freshly chopped parsley for a burst of color and fresh flavor. Tip: To keep the sauce from separating, avoid boiling after adding the cheese. Instead, maintain medium heat and stir constantly. For an extra touch, freshly grate your parmesan cheese rather than using pre-grated for a more authentic flavor. Serve immediately to enjoy the creamy texture at its best.