We’ve had this recipe in the family for as long as I can remember. I think it’s a safe guess that, since the ingredients feature the Skinner brand of pasta, my mother probably clipped the recipe from a box of their product. I have used this “pattern” as the basis for nearly every white pasta sauce that I make; I simply modify the ingredients to suit whatever I’m cooking (and have on hand).
There is nothing terribly complicated about this dish. The key is to use fresh parsley, rather than dried, for the best depth of flavor. In addition, if you can use real fresh grated Parmesan, rather than the powdered kind one puts on top of pizza, the results will be much better. :) Refrigerated leftovers do not heat up terribly well, so I recommend halving the recipe when necessary to ensure that all the delicious creamy cheesy goodness is consumed when fresh.
- 1 (12-ounce) package fettuccine noodles, cooked according to package directions
- 1/2 cup butter
- 1 1/2 cups grated Parmesan cheese
- 1 cup heavy whipping cream
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
In a medium saucepan, melt the butter over medium heat.
Gradually stir in the Parmesan cheese, then add the cream and stir until well blended.
Heat the sauce just to the boiling point, stirring constantly.
Remove sauce from heat, and stir in the parsley and garlic.
Toss the sauce with the pasta.
Click here for a print-friendly version.