Ingredients:

• 12 ounces fettuccine noodles
• 2 tbsp. Parmigiano Reggiano butter
• 1 1/4 cup half & half, or whipping cream
• 2/3 cup grated parmesan cheese
• 2 cloves pressed garlic
• 1/3 cup dry Marsala wine
• 2 tbsp fresh parsley, chopped
• Salt & Pepper to taste

Preparation:

Cook the fettuccine al dente. While the fettuccine is cooking, melt the butter and garlic in a large saucepan, adding the cream slowly (make sure the cream has been at room temperature for at least 10 minutes before using), then add the wine, parmesan, and the salt and pepper to taste.

Stir over medium heat until the cheese has melted and the sauce thickens. Add the drained, cooked pasta to the sauce, stir until coated. Place on a large pasta platter and add fresh parsley, ground pepper, and grated parmesan cheese. Serves 4.