1 cup of heavy cream 2 oz. Butter 1 pound of fresh fettuccine 1 cup heavy cream or half and half 6 oz. Freshly grated parmesan cheese salt to taste freshly ground black pepper
Combine the cream and butter in a saucepan. Bring to a simmer and reduce by a fourth. Remove from heat and set aside. Bring salted water to a rolling boil and add the fettuccine.
Cook until just al dente, or firm to the bite. Drain. In a skillet, combine the cream and butter mixture with the cooked noodles. Toss well until the noodles are coated. Add the remaining cream and cheese and toss well to mix. Divide onto two plates and season with salt and fresh pepper.
Betty Casey - Tulsa Kids Magazine
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