Ingredients:
1/2 lb fettuccine
1 cup heavy cream
1/4 lb Fontina cheese, shredded
2 ounces parmesan cheese, shredded
1/2 teaspoon salt
1/2-1 teaspoon cayenne pepper
1/4 cup roasted red peppers, finely chopped ( from a jar is OK)
1/4 cup fresh parsley leaves, chopped
Directions:
Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne).
Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
Turn fettuccine into serving bowl and sprinkle with the remaining parsley.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.