Another amaaahzing Italian recipe.. Fattening as can be. LOL
1 pint heavy cream (I have halved heavy cream with fat free half and half – not quite as creamy, but still good!)
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano – use a microplanar – so the cheese is so fine that it just melts into the sauce
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish, if desired
In a large stockpot, cook pasta in plenty of boiling salted water.
Meanwhile, heat heavy cream over medium-low heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and whisk to incorporate.
Season with freshly cracked black pepper.
Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl.
Top with more grated cheese and chopped parsley, if desired.