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Alfredo Fettucini

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Pasta Sauces


  • 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


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 (MS MARY E SPERO) on Apr 23, 1997
Recipe by: Mary Spero
Posted to recipelu-digest by "Diane Geary" <> on Mar 23, 1998