Classic Fettuccine Alfredo Pasta

This is a modified version of the Fettucine Alfredo recipe in the new Joy of Cooking. It's very rich and I highly recommend using the best ingredients you can get.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 8 -10  ounces pasta (the kind in the refrigerator section of the store is best since it cooks much faster, in about 3 min)
• 3⁄4 cup half-and-half
• 3⁄4 cup parmesan cheese, grated (NOT the dry Kraft kind!) or 3⁄4 cup  shredded parmesan cheese (NOT the dry Kraft kind!)
• 1  garlic clove, minced very fine
• 1⁄4 cup butter
•  fresh-grated black pepper
•  salt

Directions

1. Boil water for pasta.
2. In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat.
3. Start cooking pasta.
4. In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
5. Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese).
6. Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
7. Toss together and serve immediately.