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Fettuccine With Cheese And Cream

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  Wide egg noodles 8 Ounce, uncooked
  Margarine/Butter 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Snipped parsley 2 Teaspoon

Cook noodles as directed on package; drain.
Heat margarine and whipping cream over low heat until margarine is melted.
Stir in cheese, salt and pepper.
Pour sauce over hot noodles, stirring until noodles are well coated.
Sprinkle with parsley.

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