1 lb fettuccine or other pasta
1 stick of unsalted butter
¼ cup finely chopped parsley
4 cloves of garlic – finely chopped
1 pint or 16 ounces of heavy whipping cream
1 cup grated Parmigiano-Reggiano
Salt and pepper, to taste
Prepare pasta according to directions.
While pasta is cooking, in a large skillet, melt butter and then add garlic. Saute for approximately 1-2 minutes until garlic is softened, but not browned. Add whipping cream and slowly heat.
When pasta is cooked, drain thoroughly in a colander and place in a large bowl. Pour the cream mixture over the hot pasta and add the Parmesan-Reggiano cheese, chopped parsley, salt and grated black pepper. Toss until the cheese melts and the sauce will thicken.
Plate and garnish with chopped parsley.