Recipe for Creamy Fettuccine Alfredo
Recipe from Philadelphia Cream Cheese cookbook 1988
1 (8oz) package cream cheese, cubed
¾ cup (3oz) grated Parmesan cheese
½ cup butter
½ milk
8 oz fettuccine (noodles), cooked and drained
In Large saucepan, combine cream cheese, Parmesan cheese,
butter, and milk; Stir over low heat until smooth. Add Fettuccine; toss
lightly. 4 Servings.
Comments
Post a Comment