FETTUCCINE ALFREDO (an American version, with cream, for four)

1 cup heavy cream

8 tablespoons unsalted butter, cut into pieces

1 teaspoon pepper

½ teaspoon salt

1 pound dried egg fettuccine

2/3 cup grated Parmigiano Reggiano

1. Bring cream, butter, salt and pepper to a simmer in a 12 inch heavy skillet over medium-low heat, then remove from heat and keep warm, covered.

2. Meanwhile, bring a 6 quart pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 12 minutes from when the water returns to a boil for Barilla. Drain fettuccine, reserving ½ cup of the pasta cooking water.

3. Add pasta to warm sauce with ¼ cup of the reserved pasta water and the grated cheese. Toss mixture well. Add more pasta water if necessary.

adapted from Gourmet Pasta