Fettucini noodles for 4
1/2 c. light cream
1/2 c. butter
1 c. Parmesan cheese

Cook noodles as directed. In separate saucepan, melt butter in light cream over low heat. Slowly add 1 cup Parmesan cheese, stirring constantly. Stir over low heat until thickened and creamy texture. Drain noodles and toss. Garnish with parsley.