Fettuccine al Burro

Cook Pete's Fettuccine until al dente in salted boiling water. Drain and set aside.

In a saucepan, melt the butter over medium heat.

Add the heavy cream and stir to combine.

Gradually add the grated parmesan cheese and stir until the sauce is smooth and creamy.

Season with salt and freshly ground black pepper to taste.

Toss the cooked fettuccine in the Alfredo sauce until evenly coated.

Garnish with chopped fresh parsley if desired.