1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add fettuccine. Stir pasta well and cook about 12 to 14 minutes, stirring once or twice, until just tender, or al dente.
2. Drain fettuccine, reserving 2 Tbsp. of the cooking water. Add pasta to a large bowl and mix with melted butter. Sprinkle on half the cheese, add cream, salt, and pepper, and toss well. Add pasta water and toss again to thin sauce slightly.
3. Sprinkle with remaining cheese and top with chopped tomatoes, if desired. Toss and serve hot.
Source: Hannaford fresh Magazine, January - February 2008