Grate cheese (about 6 cups); reserve. Mix tomato, green onion and black olives; reserve.

 

Per Order: Cook 4 oz of fettuccine in salted, boiling water until al dente.

 

Meanwhile, to make sauce, heat 1/4 cup cream to a simmer; stir in 1/4 cup tomato mixture; bring to a simmer. Season to taste with salt and pepper.

 

Stir drained fettuccine into sauce; stir 1 Tbsp cilantro into pasta.

 

Remove from heat; stir in 1/3 cup cheese until well incorporated.

 

Sprinkle with 2 Tbsp cheese; garnish with cilantro.