Alfredo Sauce

Ingredeints
• 1 pint heavy cream
• 1 stick unsalted butter, softened
• 1 cup freshly grated Parmigiano-Reggiano cheese
• freshly cracked black pepper
• Chopped flat leaf parsley, for garnish

Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whish gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.

In a large pot, cook pasta in plenty of boiling salted water for three minutes.

Quickly drain the pasta and add it to the saute pan. Gently toss the noodles to coat in the Alfredo sauce.

Transfer pasta to warm serving bowl. Top with more grated cheese and chopped parsley.

Serve immediately