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8 ounces uncooked fettuccini pasta
Alfredo Sauce (see recipe below)
Chopped fresh parsley


1. Cook fettuccine as directed on package.

2. While fettuccine is cooking, make Alfredo Sauce.

3. Drain fettuccine. Pour sauce over fettuccine; toss until fettuccine is well coated. Sprinkle with parsley.


Alfredo Sauce:
1/2 cup butter or stick margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper


Heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.