- 1 pound Gluten Free fettuccine pasta
- 4 tablespoons butter
- 1 1/2 cups heavy cream
- 1 1/4 cups finely grated parmigiano-reggiano cheese
- 1 bunch flat-leaf parsley, chopped
In a large pot of boiling, salted water, cook 1 pound of gluten free fettuccine pasta according to package directions. Drain the pasta in a colander, reserving 1 cup of the pasta cooking water.
Using the same pot, melt 4 tablespoons butter over medium heat. Add 1 1/2 cups heavy cream and 1/2 cup of the reserved pasta water and bring to a simmer. Add the fettuccine and 1 1/4 cups finely grated parmigiano-reggiano cheese and toss. Season with salt and pepper and add more pasta water to make a looser sauce, if desired.
Top with chopped flat-leaf parsley and serve with more cheese.