Pasta Alfredo (Salsa all' alfredo)

90g butter

2/3 cup (150ml) cream

90g parmesan cheese

1 tablespoon finely chopped parsley

375g fettuccine

METHOD

Heat the butter and cream in a medium frying pan until the butter is completely melted; remove from heat. Add the parmesan cheese and parsley and stir through until all blended and smooth.

Cook the fettuccine in a large saucepan of salted boiling water until tender then drain. Combine the sauce and fettuccine and serve with extra parsley on top as garnish.

Serves 4