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Fettuccine Alfredo
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  • 12 oz (336 grm). fettuccine
  • 1/2 cup (125 ml) butter
  • 1 cup (225 ml) cream, heavy or light
  • 1-1/2 cups (350 ml) parmesan cheese, grated
  • 1/2 tsp (2 ml). salt
  • dash of white pepper
  • romano cheese to taste (about 1 tbsp (15 ml) to 2 tbsp (30 ml).)
  • Cook fettuccine according to package directions.
  • While fettuccine cooks, heat butter and cream in small pan until butter melts.
  • Stir in parmesan, salt, pepper, and romano.
  • Keep warm over low heat.
  • Drain fettucine, return to pan, pour sauce over noodles, toss gently until noodles are coated.

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