Moo wrote to me, "Fettucine Alfred is so classic but even so there are many great variations. This one is mine."
1/2 lb. noodles, Moo recommended a slightly wider noodle, she also preferred fresh, undried noodles
1/4 lb. unsalted butter, diced
3/4 cup freshly grated parmesan cheese
1/4 cup heavy cream, warmed
1/2 tsp. pepper
Cook noodles al dente, drain and put in a hot serving dish. Add remaining ingredients and toss quickly and thoroughly. Cheese and butter should melt into a creamy sauce that coats the noodles. Use a large fork and spoon as if you are tossing a salad.
Moo's fresh noodle recipe: 5 eggs beaten with 2 tsp salt. Beat in flour until you can no longer use the beater (about 2 cups). Leave dough in the bowl and dust with a little more flour and start kneading with your hands until it really holds its shape. Transfer to a plastic bag and rest for 30 minutes. Knead and add extra flour as needed. Start making noodles.
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