16 ounces dried fettuccine pasta
1 pint heavy cream
1/2 cup unsalted butter, cubed and softened to room temperature
1 5.3 ounce block of parmesan cheese (I use the Sartori Sarvecchio Parmesan), finely grated
1 ½ teaspoons pizza seasoning
salt and freshly cracked black pepper
chopped fresh flat-leaf parsley and lemon wedges, for garnish
Reserve about ⅓ cup of grated cheese.
Cook the fettuccine in heavily salted boiling water per the package instructions.
While the pasta cooks, heat heavy cream over low-medium heat in a deep saute pan or Dutch oven. Add butter and whisk gently to melt. Let the cream mixture simmer for a few minutes, until slightly reduced.
Sprinkle in cheese and stir to incorporate. Whisk in pizza seasoning. Continue whisking until cheese is melted and sauce has thickened.
Season with salt and black pepper to taste.
When pasta has finished cooking, reserve about ½ cup of the pasta water before draining the noodles. Add the drained pasta to the sauce, tossing to combine. If needed, add some of the reserved pasta water to thin the sauce to your desired consistency.
To serve, garnish with parsley, a squeeze of lemon, and some of the reserved cheese.
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