4 qt. hot water
2 Tbsp. oil
1 Tbsp. salt
3/4 lb. fresh fettucini or 1/2
1/2 lb. (2 sticks) unsalted
2 1/2 c. heavy cream
1/2 tsp. cayenne
3/4 c. Parmesan cheese
In boiling water with oil and salt, boil fettucini until
tender, but not overdone. Melt butter in large skillet over
medium-low heat; add the cream and red pepper. Turn heat to
medium high. With a metal whisk, whip the cream mixture
constantly as it comes to a boil. Then reduce heat and simmer
until the sauce has reduced some and thickened enough to coat a
spoon well. Remove from heat and gradually add Parmesan,
whisking until cheese melts. Add to noodles and serve hot.
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