Olive garden alfredo fettucine
Yield: 4 Servings
Ingredients:
- 8 oz Cream cheese; cut in bits
- 3/4 c Parmesan cheese; grated
- 1/2 c Butter or margarine
- 1/2 c Milk
- 8 oz Fettuccine; cook; drain
Instructions:
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
