1lb Pasta (Fettuccine Egg Noodles)
1Cup Heavy Cream
1/4lb Fresh Ricotta
4-6Tlb Olive Oil (to taste)
Optional additions of salt, pepper,
red pepper flakes, and chopped fresh parsley.
Cook noodles in boiling salted water.
Drain and toss hot noodles with ricotta and olive oil.
Add salt, pepper, red pepper flakes, and
fresh chopped parsley as desired.