I got this recipe a few years ago from my friend Katie and tried it right away (being a fettuccini alfredo fan and all) It was so rich and good. And I can't believe I haven't tried it again since... I'll have to add it on my menu plan :)
I first posted this on an old blog so I thought, since I have a blog dedicated to recipes now, I'll post it here too.
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth at low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
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