1/2 c. butter, softened
1/4 c. whipping cream, room temperature
1/2 c. freshly grated Parmesan cheese (do not use the green can stuff)
16 oz. fresh (soft) fettucini noodles
1 (6 oz.) can whole mushrooms, drained

Cream butter. Beat in cream a little at a time until mixed well. Beat in cheese. Set aside at room temperature. Cook fettucini in boiled salted water per package instructions. Drain.

Transfer pasta to serving bowl. Add the creamed mixture, and toss until the fettucini is coated. Season with a little salt and freshly ground pepper. Stir in the mushrooms. Serve at once with extra Parmesan.