My 9-year old son earned his cooking merit badge in Cub scouts by making this tasty dish.
- 4 ounces uncooked fettuccine
- 1/4 cup milk
- 1/4 cup butter, cubed
- 1 package (3 ounces) cream cheese, softened and cubed
- 1/3 cup grated Parmesan cheese
- White pepper, optional
- Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat. Yield: 2 servings.
Originally published as Fettuccine Alfredo in Cooking for One or Two Cookbook 2003, p234
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