|Simple dish that's a favorite of Italian cooks. Makes 4 side dish servings|
|8 oz||Fettuccine or medium noodles||225 g|
|1/4 cup||Butter; melted||50 mL|
|1/4 cup||Parmesan Cheese||50 mL|
|2-6 tbsp||Half and Half or heavy cream||25-75 mL|
|1/4 tsp||Salt||1 mL|
|1/8 tsp||Pepper||.5 mL|
Cook pasta, immediately drain. Return to the warm saucepan.
While you are cooking the fettuccine noodles, have a large skillet/frying pan to the side that can accomodate the fettuccine after it's cooked. Add butterto the skillet, and melt it carefully. Don't burn it. After it's melted, if you're working on a gas stove, turn the flame off, or very low. If it's an electric stove, move the skillet to a cool burner.
After the fettuccine is done and drained, carefully pour it into the skillet, on top of the melted butter. (Danger: if the skillet is on a high flame, you can get burned.) Add enough cream and cheese to coat the fettuccine. Over a low burner/flame, stir the fettuccine so as to coat all of it with the cream and the cheese. Add more cream and more cheese until you get the consistency you like. Keep the burner low and gently heat it.