Recipe(tried): Fettuccine Alfredo

Hi,
I have a really great homemade alfredo recipe that I got in a book I checked out from the library once (I'd credit it if I could remember what it was!) It's really good and the closest to restaurant alfredo that I can find:

-1 lb. pasta (bowtie or rotini works best b/c it's easier to eat than the classic fettuccine--I think Barilla is the best brand, personally)
-6 oz. best-quality unsalted butter (1 1/2 sticks)
-1 1/2 cups heavy cream (a.k.a. whipping cream)
-6 oz Parmesan cheese, freshly grated or crumbs (about 3/4cup)
-freshly ground pepper, if desired
-salt, if desired
-any other desired spices, i.e. garlic powder, parsley, etc. I recommend garlic powder and parsley

1. Cook pasta until al dente. Drain without rinsing.
2. After pasta is done and drained, begin sauce: Soften butter to room temperature. Place in large pot over low heat to melt only. (You can actually make it in the pot you cooked the pasta in--that's what I always do since it's already hot and the right size)
3. Partially whip heavy cream in a separate bowl until it is frothy.
4. Add pasta to butter and toss to coat. 5. Add heavy cream, parmesan, pepper, salt, and other desired spices. Serve.
I find it to be really really good. Hope you like it! --Holly