Fettucine Alfredo

My father was an enthusiastic amateur cook; he worked in a bakery for several years as a teenager, and originally even intended to be a cook or baker when he joined the Navy. He'd do a recipe over and over until he'd gotten it right, even though by the time he got ones like this fettucine Alfredo recipe perfected, he was often facing a family mutiny from eating the same thing night after night.....

Make sure you make this in a warm casserole or chafing dish to keep the cheese from clumping up, and continue to keep warm while serving. Toss thoroughly after each addition in order to incorporate as much air as possible, but also do it as quickly as possible.

2 tablespoons salt
4 quarts boiling water
1 pound fettucine egg noodles, 1/4 inch wide
4 tablespoons softened butter
2 cups freshly grated Parmesan cheese
1/2 cup slightly-warmed heavy cream

Cook noodles in boiling salted water 7 to 8 minutes, stirring occasionally. Drain in colander.
Pour hot noodles into a hot 2 quart casserole or a hot chafing dish over a warmer.
Add butter one tablespoon at a time, tossing each time until the noodles are well-coated.
Add cheese 1/2 cup at a time, tossing until well-coated after each addition. Add cream and toss.
Finish with several twists of freshly-ground black pepper.