INGREDIENTS:

1/2 cup half-and-half, light cream, or whipping cream
1 tablespoon butter or margarine
6 ounces dried fettuccine or spinach fettuccine
3/4 cup grated Parmesan cheese
Cracked black pepper

DIRECTIONS:

1. Allow half-and-half and butter to stand at room temperature for 30 minutes.
2. Meanwhile, cook fettuccine according to package directions. Drain. Return fettuccine to saucepan; add half-and-half, butter, and Parmesan cheese. Stir gently until fettuccine is well coated. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately. Makes 4 servings.
Lemony Fettuccine Alfredo with Asparagus: Prepare as above, except add 1 cup fresh or frozen asparagus, cut into 1-inch pieces, to the fettuccine the last 5 minutes of cooking. Drain well. Return fettuccine and asparagus to warm saucepan. Gently stir in 1¿2 teaspoon finely shredded lemon peel along with the half-and-half, butter, and Parmesan cheese. To serve, sprinkle with pepper and, if desired, 1¿4 cup broken pecans or walnuts.

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