Alfredo sauce

Jeff was craving Fettuccine Alfredo the other night so I made it and never realized how quick and simple it is to make! It was soo yummy and super filling.
*Also try adding asparagus cut into 1" pieces.*
Alfredo Sauce:

• 1 pint heavy cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly cracked black pepper
• Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.