1 teaspoon kosher salt, plus more for pasta pot
1 pound fettuccine cooked
2 cups heavy cream, or half-and-half
4 tablespoons unsalted butter
½ teaspoon Ground white pepper 
½ cup grated Romano or Parmigianino cheese
1 tablespoon fresh chopped parsley

In a sauté pan reduce cream and butter add salt and pepper place cooked pasta in the pan add cheese and toss