| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Family, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil; (up to 2) |
| 2 |
|
Cloves garlic; pressed (up to 3) |
| 1 |
pk |
(8 oz) cream cheese; cut up |
| 2/3 |
c |
Fresh Parmesan cheese; grated (up to 3/4) |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Whipping cream; or half and half |
| 1/8 |
c |
Milk; optional |
INSTRUCTIONS
In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the
cheeses, butter, cream and milk, whisking constantly until smooth. If the
sauce is too thick, you may want to add a little milk. Toss fettucini
lightly with sauce, coating well. This recipe is easily doubled, tripled,
or whatever for large crowds and any leftover sauce freezes well. This
recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of
fettucini and will serve 3 or 4 as a side dish.
NOTES : E hele mai oukou e ai! (Come and eat!)
Recipe by: Mary Spero
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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