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Something so tasty shouldn't be this easy. Kid-friendly bonus: There are no creepy green bits or slimy red lumps to avoid.
1/2 cup butter
1/4 cup 35% cream
1 cup grated Parmesan
1/2 tsp salt
500 g fettuccine
black pepper, to taste
In a bowl, with an electric mixer (or in a food processor), beat together the butter and whipping cream until fluffy. Beat in the Parmesan cheese, a bit at a time, then add the salt. Set the mixture aside. You can make this several hours ahead of time, and refrigerate until you're ready to use it. Just remember to remove it from the fridge 15 minutes before cooking the pasta, to let it soften.
Cook the fettuccine until al dente, then drain thoroughly. Spoon the butter mixture into a large serving bowl, add the hot pasta and toss until thoroughly coated with sauce. Season with fresh ground pepper and additional Parmesan cheese.
To-die-for variation: Toss in some steamed fresh asparagus pieces or sauteed mushroom slices as an added attraction.
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