4 Servings 20 min Cook
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/2 Stick Butter
1/3 Cup Parmesan Cheese
8 Oz Whole Wheat Pasta
PREPARATION: Cut butter into pieces.
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding salt and pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss.
Add more cooking water if necessary.
