1/2 cup (1 stick) butter
3 garlic cloves, finely minced or crushed
1 pint heavy cream
1/3 cup chopped flat leaf parsley (optional)
1 cup Parmesan cheese, plus a little extra for topping
16 ounces dry fettuccine noodles
While making sauce cook fettuccine noodles to al dente (if noodles get done before the sauce strain & rinse with cold water or toss with olive oil & set aside).
In medium size sauce pan melt butter over medium heat. Add garlic & cook for 2-3 minutes or until butter begins to bubble. Slowly whisk in cream & cook whisking constantly until cream is warmed through & becomes thick. A bit at a time add the cup of Parmesan cheese & whisk until cheese it melted throughout. Stir in 1/4 cup parsley. Pour sauce over noodles & toss until coated. Top with remaining parsley & sprinkle with Parmesan cheese. Serve immediately. Enjoy!