Fettuccine Alfredo
     submitted by Valeri Korber

1 lb. fettuccine noodles

Alfredo sauce:

1/2 c. butter
2/3 c. heavy cream
1 1/4 c. grated Parmesan cheese
1/4 tsp. salt
Dash pepper
chopped parsley

In large kettle, bring 4 quarts water with 1 tablespoon salt to boiling. Add noodles; return to boiling. Boil, uncovered and stirring occasionally, until tender but firm. Drain noodles; keep warm.
To make Alfredo Sauce: Heat butter and cream in medium saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper. Stir until sauce is blended and fairly smooth.

Add to drained noodles and toss until they are well coated. Sprinkle with remaining Parmesan cheese and chopped parsley. Serve at once.