Fetticine Alfrado
 
1/2 package of fetticine noodles
1 pint heavy cream
1/2 cup butter or margirine
freshly grated parmasean cheese (or, ive found that we really like
   the kraft 3-blend (parmasean,ramono,and asigo)
fresh ground pepper
 
prepare noodles according to package directions. you want them to
be al dente (we are going to cook them a bit more). drain
and return them to the pan.
 
add marg. stiring until all the pasta is coated and the marg melted.
 
add enough cream to almost but not quite cover the pasta and heat
very gently while stirring constantly untill the the cream isreplarepl
being absorbed.
 
add your chesse by handfulls. stirring well with each addition.
The cheese may try to "clump" on you. if it does, keep stirring until
each handful has been melted into the sauce. (if it gets bilgerent
about melting, turn up the heat a bit, but be careful or you
will scorch your pasta.)
 
add fresh pepper to taste.
 
If you are one of the carnovories out there. I've found that adding
cubed ham, bacon, or chicken just before you serve keeps the
meat eaters happy.
 
Also, mushrooms, english peas or carrots work well as additions.
 
misty