1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 – 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.