Fettuccine Alfredo

Nonna always said if you want to change how you feel, change what you eat. With the financial markets reeking havoc lately, a rich dish like fettuccini alfredo is a wonderful antidote to feeling poor.

Ingredients

1 pound dried fettuccine
2 cloves garlic, minced
2 Tbsp unsalted butter
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese (or whatever good prmesan cheese you can find). You'll want extra to great over the top when you serve.
1/2 teaspoon of salt
black pepper to taste

Preparation

Make the sauce while the pasta cooks. They should both be done at about the same time.

Cook fettuccine according to package directions. Reserve 1/2 cup of the pasta cooking water.
While the pasta cooks, in a large skillet, sauté the garlic in the butter over medium heat for about 3 minutes, being careful not to let the garlic brown
Add cream and cook until the sauce begins to thicken.
Add cheese and stir until the sauce is nice and thick.
Add salt and pepper
Add drained pasta to the skillet and toss until pasta is fully coated. If the sauce is too thick, add a little of the pasta cooking water (one tablespoon at a time) to thin it out
Serve immediately, grating extra parmesan over the top