Ronzoni Classic Fettuccine Alfredo
12 oz. RONZONI FETTUCCINE, uncooked
1/4 cup (1/2 stick) butter or margarine
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
2 tablespoons chopped fresh parsley
Cook pasta according to package directions; drain.
Meanwhile, in saucepan over medium heat, melt butter; blend in cheese.
Stir in whipping cream; heat almost to boiling, stirring constantly with whisk.
Reduce heat to LOW. In small bowl, beat eggs slightly.
Stir small amount of hot cream mixture into egg; pour egg mixture into saucepan.
Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes.
Stir in parsley; toss pasta and sauce.
Serve immediately. 6 servings.
Source: Back of Ronzoni Pasta package.