1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese.
Simmer this until all is melted, and mixed well.
Add the Parmesan cheese and garlic powder.
Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
