1 lb fettucine
2-3 poblano peppers
1 tomatillo
1/2 cup butter
2 cloves garlic, chopped
2 1/2 cups light cream or half and half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper
pinch of salt

In a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.
Stir in 1 1/2 cups cream or half and half (half and half = half milk/half cream).
Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettucine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well.

Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.
Add fettucine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside.

After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired.

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