Fettuccine Alfredo (using eggless pasta)

How to Prepare

1. Bring a large pot of salted water to a boil. Add 3 pounds of eggless fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 1.5 cups of unsalted butter over medium heat.
3. Add 3 cups of heavy cream to the melted butter and stir continuously to combine.
4. Gradually whisk in 3 cups of grated Parmesan cheese until the sauce is smooth and creamy.
5. Season the sauce with 1.5 teaspoons of salt
6. 5 teaspoons of black pepper, and 1.5 teaspoons of garlic powder. Adjust seasoning to taste.
7. Add the cooked fettuccine to the sauce, tossing to coat evenly.
8. Garnish with 3 tablespoons of chopped fresh parsley and additional grated Parmesan if desired.
9. Serve immediately.