1 qt. heavy cream
1 stick unsalted butter
8-10 cloves garlic
1/4 lb. freshly grated Parmesan cheese
Salt and pepper
Chopped parsley
12 oz. fresh pasta

In a large stock-type pot, place 1 quart cream and garlic. Allow cream to come to boil over medium heat. Turn down heat and allow garlic-cream to simmer until it reduces by half. (Watch carefully as cream can boil over.) This process will take about 15 minutes. Add salt and pepper and butter.

When reduction is complete, remove from heat. (Can be done in advance.) Reheat, if necessary, and pour over fettucini. Immediately sprinkle Parmesan, chopped parsley and freshly ground pepper.