Fettuccine In Cayenne Cream Sauce - cooking recipe

Ingredients

1/2 lb fettuccine
1 cup heavy cream
1/4 lb Fontina cheese, shredded
2 ounces parmesan cheese, shredded
1/2 teaspoon salt
1/2 - 1 teaspoon cayenne pepper
1/4 cup roasted red pepper, finely chopped (from a jar is OK)
1/4 cup fresh parsley leaves, chopped

Preparation

Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne).
Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
Turn fettuccine into serving bowl and sprinkle with the remaining parsley.