Yield: 4 servings
|1 \N||To 2 tbls|
|2 \N||To 3 closves garlic -- pressed|
|1 \N||8 oz pkg Cream cheese, cut up|
|⅔ \N||To 3/4 cup Fresh Parmesan cheese, grated|
|½ cup||Cream, (whipping OR half 'n half)|
|⅛ cup||Milk -- optional|
|\N \N||Olive oil|
In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the cheeses, butter, cream and milk, whisking constantly until smooth.
If the suace is too thick, you may want to add a little milk. Toss fettucini lightly with sauce, coating well. This recipe is easily doubled, tripled, or whatever for large crowds and any leftover sauce freezes well. This recipe is enough sauce for about ½ to ¾ pound (before cooking) of fettuccine and will serve 3 or 4 as a side dish.
Recipe By : Mary Spero
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking