Pasta with butter, cream and Parmesan. What could be simpler? (Well, you could omit the cream.)
This is essentially what fettuccine alfredo is, and it’s delicious with just these ingredients plus a little salt and pepper. While the fettuccine is cooking, melt a knob of butter over medium. Add the cooked, drained pasta and the cream — about 1 cup for ½ pound of pasta — and toss until the cream is mostly absorbed. Off the heat, mix in about ¾ cup grated Parmesan until the sauce has thickened and clings to the fettuccine. Season and enjoy.
This dish is delicious with a little broccoli, sauteed with garlic and red pepper flakes and then steamed in a small amount of white wine.