1 lb. green spinach fettuccine noodles
1/2 c. butter
1/2 c. grated Parmesan cheese
1/2 c. heavy cream
Dash freshly ground black pepper

Cook fettuccine in plenty of boiling water about 10 minutes or until done; drain well. Toss with one tablespoon of the butter and set aside.

Heat remaining butter in saucepan over medium low heat. Stir in Parmesan cheese and cream. Sprinkle with pepper to taste. Toss with cooked fettuccine and serve immediately with extra Parmesan cheese, if desired. Serves 4 to 6.