Pasta with Stella Fontinella Wine Cream Sauce

This is a decadent version of the traditional Alfredo sauce best served for company with lots of wine!

1 lb fresh pasta (angel hair, spaghetti, fettucine or linguine)
1½ cups half-and-half cream
2 cups Stella Fontinella cheese, finely grated
½ cup butter
½ cup white wine

Garnish:
fresh parsely, chopped (optional)

Boil some aalted water. Cook the pasta al dente (firm), about 7-8 minutes. Drain the pasta and rinse it in COLD water.

In a big pot, melt the butter over very low heat. Put the pasta in the butter. Toss it with a fork. 

Add a little bit of the grated cheese. Toss. Add a little bit of the cream. Toss. Repeat until all the cheese and all the cream is blended with the pasta and it's all smooth, creamy and luscious. Ever so slowly, delicately sprinkle the wine into the sauce.

Cook's Notes:  A note on fresh pasta: it's not difficult to find fresh pasta in the grocery in your fridgie case. These freeze well, and once you have fresh pasta, you will never go back to dried again!

A note on Stella Fontinella cheese: Do *not* use canned or dried out old Parmesan or Romano. Stella Fontinella is the creamiest of all hard grating Italian cheeses. If you look hard, you should be able to find it. Buy a wedge and grate it!