For ➍125 g butter at room temperature
4 tbs cream
50 g Parmigiano cheese, grated
250 g fettucini or any broad ribbon pasta
Mix 125 g of butter at room temperature with 4 tbs of cream. When creamy, add 50 g of grated cheese. Put in the refrigerator. Divide into small cubes. You can keep them for a few days, or even freeze them.
Cook 250 g of pasta. Drain and serve in a warm dish. Add the cubed mix and toss quickly.
Serve with a green salad.
