I followed the recipe as directed (although I used egg tagliatelle), but ended up microwaving the sauce after I poured the butter/cream over the parm as it was a bit chunky. It only needed 30 seconds. I also halved the recipe and we had more than enough for two servings and a bit leftover.
NBH wasn't a fan as he said it was too creamy, but he doesn't like creamy stuff in general.
1 pound fettuccine (400g)
1 stick butter (8tbsp or 4oz)
1 cup heavy cream (230ml double cream in the UK)
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream.
Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl.
Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with leftover pasta water if necessary.
Serve with salad or garlic bread and enjoy!