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Fettuccine Alfredo

['8 to 9 ounce egg fettuccine in nests', '1/2 cup heavy cream', '1/2 stick unsalted butter, cut into pieces', '1/3 cup grated Parmigiano-Reggiano']

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

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