| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry fettuccine; or 2, (9 oz) pkg fresh fettuccine |
| 4 |
oz |
Sweet butter |
| 8 |
oz |
Heavy cream |
| 1 |
c |
Sour cream |
| 1 |
c |
Grated parmesan cheese |
|
|
Freshly ground pepper |
INSTRUCTIONS
Heat a large pot of water for the pasta. Heat cream and butter in a medium
saucepan until butter is melted. Stir in sour cream and heat until smooth.
Meanwhile, cook the fettuccine, drain and return to the hot pot. Add the
parmesan cheese and pepper to the sauce, pour over fettuccine and toss.
Serve immediately. Yield: 6 servings.
Posted to TNT Recipes Digest by Lynn Nelson <lynnn@erols.com> on Apr 11,
1998
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