Title: Alfredo fettucini
 Categories: Pasta, Sauces
      Yield: 8 Servings
 
      1 lb Fettucini; cook, drain
      2    Sticks butter or margarine;
           -(1 cup)
      2 pk Cream cheese; (8 oz)
           -softened
  1 1/2 c  Parmesan cheese; freshly
           -grated
      1 c  Cream; 1/2 pint
 
  Melt butter in large heavy pan. Add softened cream cheese and Parmesan
  cheese stirring constantly until well combined. Add cream, stirring
  constantly until smooth. If sauce is too thick for your taste, thin
  slightly with milk. Toss pasta lightly with sauce, coating well and
  serve immediately. Leftovers freeze very well.