·         4 cups Heavy Cream

·         Kosher Salt, to taste

·         1 lb. dried Fettuccine

·         1½ cups Parmesan, finely grated, plus more for serving “KOSHER”

·         3 Tbs.. Butter, unsalted

·         Black pepper, freshly ground, to taste

·         Parsley, fresh, finely chopped, for serving  (check for infestation)

1.      Bring cream to a boil in a 14" deep skillet over medium-high heat. DO NOT LET BURN !!

2.      Lower heat to medium

3.      Cook, stirring occasionally, until reduced by half, ~ 30 minutes. 

4.      Meanwhile, bring a large pot of salted water to a boil over high heat.

5.      Add pasta, and cook until al dente, about 8 minutes.

6.      Drain and immediately.

7.      Add to saucepan of reduced cream.

8.      Add cheese, butter, salt and pepper.

9.      Toss well to combine.

10. Garnish with additional cheese and parsley, if desired.

Mangiare e Gustare

 YIELDS:  4-6 servings.