Instructions

• Bring a large pot of water to a rolling boil and add salt. Add the 10 ounces dry fettuccine and cook until al dente—tender but still slightly firm to the bite. Drain the pasta well.
• Return the drained fettuccine to the empty pot. Add 4 ounces butter and 4 ounces half & half.
• Place the pot over low heat and gently warm, stirring frequently, until the butter is melted and the sauce is heated through and coats the pasta. Do not boil.
• Remove the pot from the heat. Add 1/2 cup grated Parmesan cheese and cracked black pepper to taste.
• Toss the pasta thoroughly until the cheese melts and the sauce is smooth and evenly coats the fettuccine.
• Serve immediately.