Fettuccine Alfredo with Sorella Parmigiano Reggiano

Ingredients

• 8 ounces of fettuccine pasta

• 1 cup heavy cream

• 1/2 cup unsalted butter

• 1 cup grated Sorella Parmigiano Reggiano cheese

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set it aside. In a large saucepan, melt the butter over medium heat. Once the butter has melted, add the heavy cream and bring it to a simmer. Let it simmer for about 5 minutes, stirring occasionally. Bring the heat to low and little by little add in the grated Sorella Parmigiano Reggiano cheese to the sauce, stirring continuously until it has melted and the sauce is smooth and creamy. Be patient while adding the cheese to avoid clumps. Add in salt and pepper to taste. Next, add the cooked fettuccine pasta to the saucepan with the Alfredo sauce. Toss the pasta gently in the sauce until it is well coated. Cook the pasta in the sauce for an additional 2-3 minutes. This allows the pasta to absorb the flavors. Stir occasionally. Take your pan off the heat and Serve your delicious Fettuccine Alfredo with Sorella Parmigiano Reggiano!