Prep: 5 minutes
Cook: 15 minutes
- 6 ounces fettuccine noodles
- 1 ½ cups grated Kerrygold Dubliner Cheese
- ½ cup heavy cream
- 3 tablespoons Kerrygold Unsalted Butter
- Salt, to taste
- Freshly ground black pepper, to taste
Bring a large pot of salted water to a boil to cook the pasta.
Meanwhile, grate the cheese and place it in a serving bowl.
In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.
Add the pasta to the boiling water and cook until al dente.
Drain the pasta (reserving some of the cooking water, just in case).
Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.
Drizzle in the melted butter and cream mixture, and toss again.
Taste, and add salt, pepper, and additional pasta cooking water to taste.