2 lb. fettuccine pasta
2 cups heavy whipping cream
1 cup (2 sticks) butter
4 cloves finely chopped garlic
1 cup fresh finely chopped parsley
2 cups grated Parmesan cheese
1 tbsp. cornstarch
1 tsp. pepper
1 tbsp. cooking oil

In a large pot, boil water and oil, add the fettuccine pasta and cook to taste. Drain, rinse, and place in a proper size bowl.

In a 2-quart saucepan, melt butter on low heat add garlic. saute garlic for about 3 minutes. Add corn starch and stir vigorously til all clumps are gone and the base is relatively thick. Add parsley and cream. Slightly bring up heat til the cream starts to rise slightly.

Add Parmesan cheese, stirring til all cheese is melted and clumps are gone. Let the sauce come to a rolling boil for only a few seconds then lower heat to the lowest setting and stir frequently.

Pour mixture over the fettuccine and serve hot. ENJOY!

Submitted by: Mark Del Mastro