Method

Melt  butter in a small saucepan over a low heat.   When melted, remove from heat and add the cream and the grated pecorino. Return to low heat, stirring constantly to heat the sauce through and melt the cheese.  Do not allow to boil.  Stir in the salt and pepper.

Cook fettuccine in plenty of boiling salted  water.  Drain well. Combine noodles and sauce and leave to stand covered for  two minutes before serving.

Contributor: pat ciesla

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