16 oz fettucine egg noodles
1 cube butter
1 pint heavy cream
8 oz parmesan cheese
garlic salt to taste
Cook noodles. Melt butter in a large stockpot. Add cream and bring up to a simmer. Slowly incorporate parmesan cheese, using a whisk if necessary, and garlic salt. Allow to simmer on low, stirring almost constantly, until the sauce is smooth and thickened (about 15 minutes).
When noodles are al dente, serve with sauce.
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