Olive garden alfredo fettucine

Yield: 4 servings

Measure Ingredient
-----waldine van geffen vghc
8 ounces Cream cheese; cut in bits
¾ cup Parmesan cheese; grated
½ cup Butter or margarine
½ cup Milk
8 ounces Fettuccine; cook; drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Source: Gloria Pitzer's Secret Recipes

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