24 ounces
dry fettuccini pasta 3/4 pint
heavy cream Salt and
pepper to taste |
1 dash garlic salt 1/2 cup grated Parmesan
cheese |
Bring a large pot of lightly salted water to a boil. Add
fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream
over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium
heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is
used and the pasta is thoroughly coated. Serve immediately.