Toma Fettuccine Alfredo
1 pound Fettuccine
2 cups heavy cream
1 stick butter softened
2 cups shredded Point Reyes Toma, about 8 ounces
Salt and black pepper to taste
Chopped parsley, for garnish
In a large pot of water, cook Fettuccine according to package directions, until al dente. Drain, reserving 2 cups pasta cooking liquid.
While pasta is cooking, In a a wide skillet, heat cream over low-medium heat. Add butter and whisk gently until melted. Add shredded Toma, 1 cup at a time, stirring until melted after each addition. Taste and season with salt & pepper. Add cooked pasta, tossing it gently to coat in the sauce. Add some pasta water, as needed, to loosen the sauce.
Top with chopped fresh parsley. Serve immediately.