|Fresh fettuccine||16 Ounce (1 package)|
|Heavy cream/Whipping cream||1 1⁄2 Cup (24 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||1 Tablespoon|
1. In large saucepot, cook pasta as label directs. Drain.
2. Meanwhile, in 2-quart saucepan, combine cream, butter, salt, and pepper; heat to boiling over medium-high heat. Boil until sauce has thickened slightly, 2 to 3 minutes. In serving bowl, toss pasta with cream sauce and Parmesan. Sprinkle with the parsley.