Fettuccine Alla Panna

This is another recipe from Betty Crocker's International Cookbook. In Italian cooking, alla panna indicates a sauce made with butter, cream and cheese. It is served throughout the country but is often associated with the food of northern Italy. This recipe is best known to Americans as fettuccine al Alfredo. Alfredo was a dashing Roman restaurateur who tossed his noodles with a gold fork and spoon given to him by Mary Pickford and Douglas Fairbanks. I love this recipe because it is so easy and so tasty!

8 ounces uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Cook fettuccine as directed on package. While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.