Fettuccini Cream Sauce

  • 1/2 Pound-Dry/Fresh Fettuccini
  • 2 Cups-Heavy Cream
  • ¼ Cup-Parmesan Cheese-grated, plus extra
  • To Taste-Kosher Salt/Black Pepper


  1. Bring cream up to a simmer over medium heat.
  2. Cook to reduce until slightly thickened, stirring frequently.
  3. Add parmesan/salt/pepper and stir to combine, keep warm over low heat.
  4. Meanwhile, bring a large pot of water to a boil and add two large pinches of salt, about 2 tablespoons.
  5. Cook pasta according to instruction, (al dente’-slightly under cooked)
  6. Drain pasta and place back in same pot.
  7. Add cream {just enough to coat} to pasta and toss to combine.
  8. Place on individual plates or a serving platter, top with more grated parmesan and serve.