| 1 lb Fettucini, cook, drain | | 2 stk butter or margarine, (1 cup) | | 2 pkt Cream cheese, (8 oz) softened | | 1 12 cup Parmesan cheese, freshly grated | | 1 cup Cream, 1/2 pint |
| | 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 |
|
