Tuesday, January 31, 2012


1 cup butter, softened
2 cups heavy cream
2 cups grated Parmesan cheese
1 lb. fettuccine noodles
1/8 tsp salt
1/8 tsp freshly ground black pepper
Fresh basil leaves for garnish

Place butter in a large glass mixing bowl.  Using an electric mixer on low speed (or a large wooden spoon), beat until smooth.  Add the cream and Parmesan stirring until well blended.

Cook the fettuccine noodles according to the package directions.  Drain and add immediately to the butter mixture in the bowl.  Toss until the fettuccine is coated with the butter mixture.  Add the salt and pepper. 

Place on serving plates and sprinkle the basil over the fettuccine.

Note:  Add sliced mushrooms before tossing fettuccine with the butter mixture, if desired.  This will add protein to the dish.

Yield: 4 servings

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