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1 tbsp real butter

1 pint heavy whipping cream

2/3 cup Parmesan/Romano cheese, freshly grated

1 tablespoon fresh minced garlic and salt (to taste)

freshly ground black pepper

dash cayenne pepper

1 lb. Spaghetti/fettuccine

2-3 tbsp white wine

1/4 cup green onion

fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter stir-fry garlic. Add cream and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley - red, green and white adds a splash of color and flavor). Garnish with parsley.