Recipe: Fettuccine Alfredo
- 8 oz. cream cheese, cut in bits
- 3/4 cup Parmesan cheese, grated
- 1/2 cup butter or margarine
- 1/2 cup milk
- 8 oz. fettuccine, cooked and drained
- In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
- Toss pasta lightly with sauce, coating well.
- Leftovers can be frozen.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: USA (General)