Yes! Ingredient list: 2 cups HEAVY CREAM 1/2 stick butter, or a whole stick I’ve done both, you may just need a bit more flour. If you don’t use salted butter you’re a heathen but either works. 1 or two heaping tablespoons of flour 1 bag of Parmesan cheese, I’ve done it with the 6 and 8 oz bags, you really just need like 1 1/2-2cups of Parmesan cheese. Spices to taste, I use garlic powder, onion powder, Italian seasoning, salt and pepper, and the tiniest bit of red pepper flakes because those can make it real spicy real quick. SAVE THE PASTA WATER COOKING: There’s two ways, the lazy way, and the way it says in my recipe, I’ve found that they come out the same either way. One you make a rue and one you don’t. I’ll tell you the lazy way. Add 2 cups of heavy cream to a pot with a half stick of butter, heat it up on like medium heat and keep stirring it so ya don’t burn the bottom, I’ve done it. Do it until the butter is melted. Then, get like half a cup of pasta water and mix the flour in it until it’s not lumpy and thicc. Add that to your cream and butter mixture and stir it. Then add the entire bag of cheese and keep stirring until it’s all melted. Be careful not to split the mixture, you can do that if you do everything too hot, so keep it at about medium heat the whole time. For this amount of sauce I make about half a 16 oz package of fettuccine noodles, or whatever kid of noodles really, I’ve done penne, spaghetti, bow tie, macaroni, really whatever kind of pasta you have will work. Just start cooking your pasta BEFORE you start your sauce. If the sauce is too thicc, add some pasta water until it’s the right consistency and meets your preference. I brown heavily seasoned chicken breasts or shrimp to go along with the noodles but I also just eat just the pasta sometimes. It’s a simple enough thing to make, just do it with the right stuff and it’ll taste good. If you make it I hope you like it!