1 lb. fettuccine
4 qts. boiling water
1 tbsp. salt
1/2 c. butter at room temperature
1 c. grated Romano cheese at room temperature
1 pt. heavy cream at room temperature
Black pepper, freshly ground
Chopped parsley, garnish

Cook the fettuccine in the boiling salted water al dente, or until firm but tender. Drain. Put back in pan and add butter; toss gently. Add the cheese and toss again. Pour in the cream. Toss.

Season with pepper. Garnish. Serve immediately. This dish is also delicious with any of the following added: steamed broccoli, sauteed scallops, Italian sausage, green peas and crab flakes.