The Angels Must Have Delivered This Recipe For Fettuccine

This is a great dish to serve when you are having a dinner party or just a few friends over. It’s so rich and creamy, it’s hard for people not to love it. Just be aware that this recipe calls for quite a bit of pasta, so if you want a creamier end result, scale down on the pasta a bit. You can also create more of the sauce so that your recipe can feed a larger crowd and still remain just as creamy. Play around with it a bit until you find what works for you! Check out what they are saying about this recipe over at All Recipes:

“I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!”

This isn’t the recipe for you if you’re watching your waistline. So stop for a day and indulge. It’s worth it!



24 ounces dry fettuccini pasta

1 cup Land O’ Lakes butter

3/4 pint heavy cream

salt and pepper to taste

1 dash McCormick’s garlic salt

3/4 cup grated Romano cheese

1/2 cup grated Kraft Parmesan cheese




Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.






Quick Tip: Saute in some real garlic and leave out the powder for a stronger taste.
Thanks again to All Recipes for this amazing recipe.