Alfredo Sauce

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce:
Heat heavy cream over low-medium heat in a deep saute pan.
Add butter and whisk gently to melt.
Sprinkle in cheese and stir to incorporate.
Season with freshly cracked black pepper.
In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
Quickly drain the pasta and add it to the saute pan, gently toss
the noodles to coat in the alfredo.
Transfer pasta to a warm serving bowl.
Top with more grated cheese and chopped parsley.
Serve immediately.