Fettucine Al Burro E Parmigiano - cooking recipe

Ingredients

8 oz. narrow egg noodles
1/2 c. sweet butter or margarine
6 Tbsp. heavy cream
1 c. grated Parmesan cheese

Preparation

In boiling salted water, add noodles gradually so boiling continues.
Meanwhile, set butter over very low heat to soften; add cream and Parmesan.
Stir until it looks smooth and creamy. Keep warm, but don't let it bubble.
Drain hot noodles; do not rinse.
Plop into warm, shallow bowl.
Pour sauce over.
Toss and twirl with fork and spoon until thoroughly mixed.
Makes 3 or 4 servings.