Sour Cream Fettuccine

Bring a large pot of salted water to a boil over high heat. Add fettuccine noodles and cook according to package directions until al dente, about 9-10 minutes.

While the pasta cooks, melt margarine in a large skillet over medium heat, about 1 minute.

Pour sour cream and whipping cream into the melted margarine and stir to combine. Bring the mixture to a gentle simmer over medium heat.

Reduce heat to medium-low and stir in the grated Parmesan cheese until fully incorporated and the sauce is smooth.

Season the sauce with salt and pepper to taste, stirring well.

Drain the cooked fettuccine in a colander, reserving about 1/4 cup of pasta water if needed.

Add the drained fettuccine to the cream sauce and toss gently to coat all noodles evenly. If the sauce is too thick, add reserved pasta water a little at a time.

Divide the sour cream fettuccine among four serving bowls or plates and serve immediately while hot.