Alfredo Sauce

Prep. Time: 10 minutes
Makes enough for 1 lb. pasta

1 stick (1/2 c.) butter
2 cups heavy cream
1/2 tsp. black pepper
1 cup grated Parmesan cheese

Melt butter in medium saucepan over low heat.  Add cream and pepper; stir frequently.  When hot, add cheese, stirring constantly until thickened.  Toss with 1 pound pasta* and serve immediately.

*I like fettuccine or penne.  Or try spinach fettuccine.

Variations:
Reduced-Fat:  Use 1-12 oz can evaporated milk plus 1/4 c. whole milk in place of heavy cream.

Roasted Red Pepper Alfredo Sauce:  Thoroughly drain a medium-size jar of roasted red peppers and puree with 1/2 cup cream or milk for 15 to 30 seconds in blender.  Add to saucepan with remaining cream or milk.