1. make pasta according to package directions.
2. bubble crem double in a heavy frying pan, mix in parmesan cheese leisurely at a tiny bit milder temperature. Add parsley, salt and pepper, stir everything together well.
3. turn the drained pasta in the sauce to the other side, add the parmesan to the table.
Note: Be sure to use fresh parmesan. The heavy cream can also be replaced by 300 ml of whipped cream + 90 g of butter (first melt the butter, then bring the whipped cream to the boil).
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