|Butter||50 Milliliter (1/4 cup)|
|Whipping cream||250 Milliliter (1 cup)|
|Blue cheese||3 Ounce, crumbled (90 gram Mycella)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Fettuccine/Egg noodles||1⁄2 Pound (250 gram)|
In skillet, melt butter over medium heat just until golden brown.
Pour in cream and boil until slightly thickened, about 30 seconds.
Stir in half the cheese and all the parsley; stir until smooth, then remove from heat In large pot of boiling salted water, cook fettuccine according to package directions or until al dente (tender but firm).
Drain well and turn into warmed shallow serving dish.
Pour hot sauce over and toss with 2 forks until evenly coated.
Sprinkle with remaining cheese and serve immediately on warmed plates.