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Fettuccine Alfredo

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Ingredients:

9 oz. Buitoni Fettuccine
1/2 cup heavy whipping cream
1/2 stick unsalted butter, cut into pieces
1/2 cup Parmigiano-Reggiano, grated
2 tablespoon Italian parsley
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions:

  1. Cook fettuccine in a pot of boiling salted water until al dente, per instructions on package. Reserve 1/2 cup cooking water, then drain pasta.
  2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium heat, adding 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
  4. Garnish chopped Italian parsley.
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