I found this recipe on Epicurious.com. It was published in Gourmet magazine October 2008.
I read the user reviews and used the advice printed there. I simmered the butter and whipped cream with 2 cloves of crushed garlic. I scooped out the garlic once it was time to add the cooked fettuccine. I also added more cheese. I used real grated Parmesan cheese. I added 3/4 of a cup to my doubled recipe. I also used the reserved pasta water, some of the reviews said they didn’t and the pasta really stuck together.
1/2 a stick of butter = 1/4 cup = 4 Tbsp
My doubled recipe is 1 cup whipping cream, 1/2 cup butter and 3/4 cup grated Parmigiano-Reggiano. I reserved 1 cup of the cooking water.
8 to 9 ounce egg fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano
1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Add fettuccine, 1/4 cup reserved water, and cheese and toss. Add more cooking water if necessary.
MAKES 4 SERVINGS
Just Messin' Around 