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Fettuccine Alfredo #7

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  • 12 oz Ronzoni fettuccine; uncooked
  • 1/2 c Butter; (one stick), softened
  • 1 c Whipping cream; room temp
  • 3/4 c Grated parmesan cheese
  • 2 tb Chopped fresh parsley


Cook pasta according to package directions. Drain well; place in warm serving dish large enough for tossing. Add butter, whipping cream, cheese and parsley; toss until pasta is well coated. Salt and pepper to taste.
Notes: Prep Time: 5 min. - Start to Finish: 20 min.
Recipe by: Ronzoni (r)
Posted to brand-name-recipes by Beach Princess<> on Jan 21, 1998