Fettuccine Alfredo

By Pearly

Ingredients

• 1 pkg (12oz) Ronzoni Fettuccine, uncooked
• 1/4 c (1/2 stick) butter or margarine
• 1/2 c grated Parmesan cheese
• 1/2 c whipping cream
• 2 eggs
• 2 T chopped fresh parsley

Preparation

Step 1

Cooked pasta according to package direction; drain.

Meanwhile in saucepan over medium heat, melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling, stirring constantly with whisk.

Place eggs in small bowl; beat slightly. Stir small amount of not cream mixture into egg; pour egg mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 min.

Stir in parsley; toss pasta and sauce. Serve immediately.