A creamy and flavorful twist on the classic Parmesan Fettuccine, perfect for a quick and satisfying meal.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain a smooth sauce.
Add the heavy cream to the skillet and stir until combined and warmed through.
Stir continuously to prevent the cream from curdling.
Add the cooked fettuccine to the skillet and toss to coat in the sauce.
Use tongs for easier tossing and even coating.
Sprinkle the Parmesan cheese and black pepper over the pasta and toss until evenly distributed.
Add the cheese gradually to ensure it melts smoothly into the sauce.
Serve the pasta immediately, garnished with additional Parmesan cheese if desired.
Serve on warm plates to keep the pasta hot longer.
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