1 cup (2 sticks) butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 box (1-lb.) fettuccine
1/8 tsp. salt
1/8 tsp. pepper
Fresh basil leaves
Place the butter in a large heatproof bowl. Using an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended, set aside.
Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook as per pkg directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter to coat well. Add salt and pepper.
Divide the pasta between 4 servings plates. Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving. Serve immediately.
NOTE: For a more robust flavor, stir in crisp bacon or pancetta and sliced mushrooms in step 2.
This dish is good with a simple salad of sliced vine ripe tomatoes and red onions with a little olive oil and balsamic vinegar drizzled on the salad and a some nice homemade honey wheat rolls or a crusty French bread