Tuesday, May 15, 2012


2 pkg fresh fettucine (1 plain, 1 green) OR 1 lb dry mixed fettucine
1 1/2 sticks butter
1 1/2 pints light cream
1/2 cup grated parmesan or romano cheese
salt & pepper

Cook pasta as directed. Melt butter in a pan. Slowly add cream. Stir and heat to hot but not boiling. Add cheese, salt & pepper to taste. Stir until hot & thick. If it curdles, add more butter. Toss with fettucine and serve.