2 or 2 1/2 c. Cream Fraiche
1 1/4 lb. Cheddar, chopped
1 lb. fettuccine
1 1/4 c. grated Parmesan
Salt and white pepper

Heat Cream Fraiche. Cook pasta according to package directions. Drain. Add Cheddar to Cream Fraiche melt but don't boil. Stir 1 teaspoon white pepper salt to taste. Toss with pasta.