Title: Alfredo Fettucine
Categories: Pasta
Yield: 4 Servings

8	oz	Cream cheese; cut in bits
3/4	c	Parmesan cheese; grated
1/2	c	Butter or margarine
1/2	c	Milk
8	oz	Fettuccine; cook; drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. Source: Gloria Pitzer's Secret Recipes

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