Fettuccini Alfredo

This easy recipe from Ronzoni pasta is one of Michelle's favorites with chicken and mushrooms.


1 pkg.  (12 oz.) Ronzoni fettuccine
1/2  cup grated parmesan cheese
1/2  cup butter or margarine
1  egg yolk, slightly beaten
2/3  cup light cream or sour cream


Cook pasta as directed on package; drain. Meanwhile, melt butter until hot in a medium saucepan. Remove from heat. Gradually stir in light cream, parmesean cheese and egg yolk. Pour sauce over hot pasta and toss to coat well. Serve with additional parmesan cheese, if desired. Makes 6 cups.

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