3/4 lb (340 g) fettuccine

1/4 cup (55 g) butter

• 3/4 cup (180 ml) 35% cream or
• 3/4 cup (180 ml) 15% cooking cream

In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly, setting 125 ml (1/2 cup) of cooking water aside.

In the same pot, melt the butter. Add the cream and 55 g (3/4 cup) Parmesan cheese and heat thoroughly. Add the pasta and toss to coat. Season with salt and pepper. Add a little cooking water, if needed, for a creamy sauce.

Divide the pasta among four plates. Garnish with the remaining Parmesan cheese and parsley. Serve immediately.

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