2 (16 oz. ea.) boxes fettuccine pasta
2 cups heavy whipping cream
1 cup (2 sticks) butter
4 cloves finely chopped garlic
1 cup fresh finely chopped parsley
2 cups Parmesan cheese (grated)
1 tbsp. cornstarch
1 tsp. pepper
1 tbsp. cooking oil

In a large pot, boil water and oil, add the fettuccine pasta and cook to taste. Drain, rinse, and place in a proper size bowl.

In a 2-quart saucepan, melt butter on low heat add garlic and pepper. Sauté garlic for about 3 minutes. Add cornstarch and stir vigorously til all clumps are gone and the base is relatively thick. Add parsley and cream. Slightly bring up heat til the cream starts to rise slightly.

Add Parmesan cheese, stirring til all cheese is melted and clumps are gone. Let the sauce come to a rolling boil for only a few seconds then lower heat to the lowest setting and stir frequently. Add salt if needed, the cheese will add salt so taste before adding.

Pour mixture over the fettuccine and serve hot. ENJOY!

Note: Shrimp or pre-cooked chicken chunks can be added with the garlic for a great variation!

Submitted by: Mark Del Mastro