Fettuccine Alfredo

Place the cream in a heavy-bottomed saucepan and bring to a boil. Gradually whisk in the Parmesan. Add the parsley, salt and freshly ground black pepper and stir until well combined.

Meanwhile, bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the fettuccine according to the manufacturer's instructions. Drain well and toss with the cream sauce. Serve with freshly grated Parmesan on the side.