Peppery Creamy Fettuccine with Grape Tomatoes

 I was watching an episode of Barefoot Contessa on Hulu the other day and found this recipe irresistible. What I liked most about it was the ingredients were already on hand, so all I had to do was boil water and cook the pasta. The rest is really too easy! I've tweaked the recipe a tad, but the ingredients are almost identical to the original. Enjoy!

Peppery Creamy Fettuccine with Grape Tomatoes
    yields 2 large servings, adapted from Ina Garten

• 8 ounces fettuccine 
• 1 tsp fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter
• 2 tablespoons cream (or half & half)
• 1 tablespoon mascarpone cheese
• 2-4 ounces Pecorino or Parmigiano-Reggiano cheese, grated
• 1.5 cups grape (or cherry) tomatoes, halved

Preparation & Cooking Instructions

Boil a pot of water, while you're waiting on the water cut the grape tomatoes in half, chop your parsley and grate the cheese. Once the pasta is al dente, scoop out a cup of boiling water and set it aside. Drain the pasta and return the same pot (or a bowl). Add in all of the remaining ingredients and stir until the cheese is melted. If the pasta/sauce mixture seems a little thick, then you can add in some of the boiling water you reserved. Just a splash should work. Plate and serve. For an extra tangy touch I added a balsamic glaze around the plate. It's up to you if you have some on hand and want to add it.