#705 - Alfredo Pasta

(by Shirley McNevich)

1 stick butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground pepper
1 - 12oz. box fettuccine pasta
1/4 cup fresh grated Parmesan cheese

In a saucepan over medium heat melt butter. Add cream, garlic powder, and pepper--stir. Simmer and stir for 10-12 minutes or until it's thick. Cook fettucine pasta according to package directions--drain. Add Parmesan cheese to alfredo sauce and stir just before serving. Place pasta on a serving plate and top with the alfredo sauce. Serve with garlic bread.

#91 - Creamy Fettuccine Alfredo

(by Shirley McNevich)

1 - 8oz. Philly cream cheese (cubed)
3/4 cup real grated parmesan cheese (better if it's not the finely grated kind in the can)
1/2 cup Parkay margarine
1/2 cup milk
8oz. cooked and drained fettuccine (cooked to desired doneness)

In a saucepan over low heat, combine cream cheese, parmesan cheese, Parkay, and milk. Keep stirring until smooth and hot. Cook fettuccine, drain it, and return it to the hot pan you just cooked it in (do not rinse noodles--just drain them). Pour the alfredo sauce over the top and stir.