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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the
cheeses, butter, cream and milk, whisking constantly until smooth. If the
sauce is too thick, you may want to add a little milk. Toss fettucini
lightly with sauce, coating well. This recipe is easily doubled, tripled,
or whatever for large crowds and any leftover sauce freezes well. This
recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of
fettucini and will serve 3 or 4 as a side dish.
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