Fettuccine Alfredo

If your looking for a rich, easy to make, Italian pasta, stop your search.  You have arrived.  I remember years ago when the thought of making alfredo sauce was intimidating.  But when I actually buckled down & gave 'er a try it was all too easy.  And over the years I've discovered it's pretty hard to mess up as well.  Most dishes that are solely based on butter, cream & cheese will taste good no matter what.  Fettuccine Alfredo goes well as a side with so many main courses, yet is hearty enough to be a main course in itself.  Ingredients are minimal & cook time is fast.  This makes a great after-thought dinner.  My two tips are:  1) Buy a decent Parmesan cheese, it makes a difference. 2) Don't step away from the sauce while making it.  It cooks quickly & you don't want to scorch it.  So keep that whisk in hand & stand by the stove.  Here's the low-down...
Ingredients
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
Directions
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!