Penne all’Alfredo

Ingredients
350 g Riso Scotti Penne Rigate
2 tablespoons of butter
200 ml cooking cream, 32% fat
Cardamom, freshly ground
50 g Parmesan, freshly ground
Salt, white pepper
Grated Parmesan, for serving
A few parsley leaves, for serving

Instructions
Boil the pasta in lots of salted water, for 8-10 minutes, at high heat, until they are al dente. Put the butter and 150 ml cream in a large pan and bring to boil. Lower the heat and boil slowly for 1 minute, until it thickens.
Drain the pasta well and add them to the pan. Stir and keep the heat low.
Season with salt, cardamom and pepper and then add the rest of the cream and the Parmesan. Stir the pasta again and serve with grated Parmesan and parsley leaves.

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