Yield: 4 servings
|-----waldine van geffen vghc|
|8 ounces||Cream cheese; cut in bits|
|¾ cup||Parmesan cheese; grated|
|½ cup||Butter or margarine|
|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