By Chef Maria Rodriguez
Bring a large pot of salted water to boil. Cook fettuccine according to package instructions until al dente.
In a large skillet, melt butter over medium heat. Add heavy cream and bring to a simmer.
Gradually stir in Parmesan cheese until melted and sauce is smooth.
Add cooked pasta to the sauce, tossing to coat evenly. Season with salt and pepper to taste.
Reserve some pasta water before draining. If the sauce becomes too thick, add a splash of the reserved water to achieve the desired consistency.