Fettuccini Al'Mama

Yummy, simple and takes just 10 minutes, fridge to table.  Big Mama and Little Mouths give this dish thumbs up in all areas. 

12 oz. Fettuccini
2 cups cream or half and half
5 Tablespoons butter
2 cloves of garlic
4 oz. (approximately 1 cup) Grated Parmesan Cheese
Salt and Pepper

Fill a large pot with water and bring to a boil.  Add salt and pasta.

Melt butter in a large saute pan.  Smack the garlic cloves throw them in with the butter.  Add the cream when the butter is fully melted.  Bring to a simmer.

Reserve a cup of the pasta water and drain when it is cooked your desired tenderness. Take the garlic out of the cream mixture and discard. Dump the pasta into the cream mixture and throw the cheese in and mix.  This is kinda a pain, but it's easiest with tongs.  If it starts to glump up or get too dry, add some of the reserved pasta water.  Serve immedately in warmed bowls.  It will glop up if it allows to cool, so eat it quickly.