Fast and Easy Fettuccini Alfredo

1 pound dried fettucine or thin speghetti

2 - 4 tablespoons butter

8 peeled garlic cloves

salt and pepper to taste

1 1/2 -2 cups light cream

1 1/2 cups grated Parmigiano-Reggiano cheese

Cook the pasta until al dente (slightly firm). Drain. While pasta is cooking melt butter in large saucepan over medium heat. Add garlic cloves and saute till tender. Smash garlic cloves in pan. Reduce heat to low. Toss cooked pasta into garlic and butter mixture. Add enough cream to almost cover pasta then add grated cheese, salt and pepper to taste.Toss cooked pasta with cream and cheese mixture until sauce starts to thicken. Sprinkle with additional grated cheese before serving immediately. Enjoy!

P.S. If sauce thickens too much add extra cream till you have the consistency you like.