1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 4 servings |
||
| Calories 720 | ||
| Calories from Fat 466 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.8g | 79% | |
| Saturated Fat 31.6g | 158% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 192mg | 64% | |
| Sodium 644mg | 26% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 44.3g | 14% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.4g | ||
| Protein 20.8g | 41% | |
Ingredients
- 8 ounces cream cheese, cut in bits
- 3/4 cup parmesan cheese, grated
- 1/2 cup butter or margarine
- 1/2 cup milk
- 8 ounces fettuccine, cooked, drained
Directions
1
In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth.2
Toss pasta lightly with sauce, coating well.3
Leftovers freeze well.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: MOMMYX
On Oct 28, 2009
I cut the cream cheese in 1/2, added about 1/4 C more parmesan, about 1/4 C romano, black pepper, and a pinch of nutmeg. I mixed it with penne, chicken, and sauteed broccoli. It was delicious!
From: jneen
On Oct 26, 2009
I doubled this recipe for company and made two 12 oz boxes of fettucine noodles. It was delicious. Next time I will reduce the amount of butter. It had butter floating around the outside of the pot. There was plenty of sauce for that amount of pasta. I did add a little more milk, too. I will make it again!
From: HeatherFeather
On May 23, 2002
We enjoyed this recipe very much. This was inexpensive, yet produced a very satisfying dish in just minutes. This sauce is quite rich and just a little too thick - as some of the previous reviewers have suggested, I think I'd prefer it just a bit thinner - perhaps adding a little more milk next time, or even reducing some of the cream cheese.
From: Kevin Young
On May 14, 2002
I cooked at the Olive Garden in Vancouver, Washington for about 3 years during high school. I don't remember the recipe exactly, but this is definately as close as I could do trying to come up with it again. It sure tastes like it. Very good.
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