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Fettuccine

fettucine

  • 16 ounces fettuccine pasta
  • 1 pint whipping cream
  • 1 cube butter
  • 4 ounces wedge parmesan cheese
  • Garlic  salt/powder or fresh garlic(to taste)

Boil pasta till tender but firm. Drain, don’t rinse. Put butter in bottom of pan, return pasta to pan. Gradually add cream, then cheese, then more cream,etc; on medium heat. Add garlic to taste. Can add chicken, broccoli, or mushrooms

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