I make an alfredo that will clog your arteries in an hour my friend
Cook either dried or semi-soft packaged fettucini noodles according to directions (the packaged ones are usually in the cold cases). Do not rinse, do not add olive oil to the boiling water, but DO add a bit of salt to the water. Don't butter the noodles either.
To a wide skillet, add a cup and a half of either heavy whipping cream or european cream. Let it boil up, and as soon as it does this, add just over half a stick of butter, and stir until it melts. Let it boil up a bit again, then add parsley (fresh or dry, your choice, doesn't matter!) and pepper. Remove from the burner, and add a cup or so of parmesan cheese (grated, either fresh, something a bit pricey, as in, not in the green kraft container, or just use the stuff in the green container, no big deal, the differences are subtle to most!). Whisk it in thoroughly, and check the consistency. If it's rich and creamy, perfect! If it's a bit liquid-y, just add some more cheese. Heat for just a few seconds on the burner (not long though, or the cheese might get lumpy and gross), and add salt to taste, though you shouldn't need much because parmesan cheese is pretty salty as is. Toss noodles in mix! Done! ^_^
To pack a REAL fat punch, make it like I do when I've been binging on veggies and fruit for a couple weeks: Add just over a half a pack of cooked bacon, or bacon and ****ake mushrooms, or bacon and broccolini...you get the idea!
But keep in mind, this recipe is as FAT as it gets, but hell you only live once, you might as well indulge every once in a while!