| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucini; cook, drain |
| 2 |
|
Sticks butter or margarine; (1 cup) |
| 2 |
pk |
Cream cheese; (8 oz) softened |
| 1 1/2 |
c |
Parmesan cheese; freshly grated |
| 1 |
c |
Cream; 1/2 pint |
INSTRUCTIONS
Melt butter in large heavy pan. Add softened cream cheese and Parmesan
cheese stirring constantly until well combined. Add cream, stirring
constantly until smooth. If sauce is too thick for your taste, thin
slightly with milk. Toss pasta lightly with sauce, coating well and serve
immediately. Leftovers freeze very well. Me ke aloha, Mary By
MarySpero@prodigy.com (MS MARY E SPERO) on Apr 23, 1997
Recipe by: Mary Spero
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23,
1998
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