1 lb. fettuccine
1/2 cup (1 stick) butter
2 cloves garlic, chopped
2 1/2 cups light cream or half & half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper
pinch of salt

Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.

Add fettuccine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside.

In a large skillet, melt butter. Saut chopped garlic over medium heat for 1 minute.

Stir in 1 1/2 cups cream or half & half (half & half = half milk/half cream).

Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettuccine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well.

After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired. We garnished ours with edible flowers (optional).

Submitted by: CM