Yes. I always keep heavy cream on hand. It's good in all kinds of things. Usually when I first make a batch of my tomato sauce, after I've removed the amount I won't be using the first night, I add heavy cream and let it simmer while the pasta water is cooking. Then I boil up some fettuccine. I use the dry kind, De Cecco's very thin fettuccine in little nests. They only need to be cooked for about four minutes. I remove them from the pasta water with a spider, and dump them into the simmering sauce. Leave the water boiling.
Stir the noodles into the sauce and add freshly grated Reggiano. And some fresh basil at the very end. If the fettuccine need to be cooked a little more, or if the sauce is too dry, add a tablespoon or so of the boiling pasta water.
And then you're done.
