Approx. 1 pound fettuccine (Di Giorno and other refrigerated pastas come in 9 oz. packages. Get 2.)
1 stick unsalted butter
1 cup Half and Half
2 cups (4 oz.) grated parmesan cheese for sauce and another cup on the side
Melt the butter. Add the cream, then the cheese and stir, in a pan big enough to accommodate all the pasta.
When the pasta is cooked, take it directly from the water and place in sauce. This will add a little bit of pasta water, which will help. The sauce will be soupy, but that's no problem, because the noodles absorb it as you stir over heat. Stir just a minute or so. Serve, with cheese and freshly grated pepper.
The recipe is adopted from epicurious.com, using suggestions from reviewers who pointed out that while a real Roman fettuccine Alfredo, such as the original recipe described, does not use cream, the popular American adaptation, using cream, actually tastes better - a rare event.
This is also a recipe in which exact proportions of butter, cream, and cheese are important.