Fettuccini Alfredo Per Lazio Of Rome - cooking recipe

Ingredients

10 ounces fresh fettuccine or 10 ounces tagliatelle pasta noodles
8 tablespoons unsalted butter, at room temperature
1/2 cup freshly grated parmigiano-reggiano cheese, at room temperature, plus extra cheese to pass at the table (Parmesan)
1 cup heavy cream, very lightly whipped
salt & freshly ground black pepper (use white pepper if you have it)

Preparation

NOTE:
TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
IN a pan large enough to hold all the pasta , melt the butter over low heat.
ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.).
ADD slowly the grated cheese as you continue stirring or whisking.
COOK the pasta.
ADD salt and pepper to the sauce to taste.
ADD the cooked and drained pasta, mixing well with a wooden spoon.
TURN into a warmed serving bowl, or directly onto warmed plates.
PASS grated Parmesan at the table.
PERSONAL NOTE:
I went searching for a broccoli and chicken alfredo and found this. I will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350F) until the cheese melts.