- 12-oz. fettuccine
- 2 cups (1 pint) heavy cream
- 1/2 cup (1 stick) butter
- 1/2 tsp. black pepper
- 1-1/2 cups grated Parmesan cheese
- Cook fettuccine according to package directions; drain.
- Meanwhile, in a large skillet, melt butter over medium-low heat. Add heavy cream and pepper; cook 6 to 8 minutes, or until hot and well-blended, stirring constantly.
- Stir in cheese and cook 6 to 8 minutes, or until sauce is thickened. Pour sauce over fettuccine; toss and serve.