FETTUCCINE ALL' ALFREDO

1 cup heavy cream
3 Tbsp. butter salt Fettuccine
2/3 cup freshly grated Parmesan cheese
freshly ground pepper
tiny grating of nutmeg

In a very heavy pan, put in 2/3 cup cream and butter and simmer over med. heat for less than a minute, until butter and cream have thickened. Turn off heat.

Boil 4 qts. water with 2 Tbsp. salt. Cook fettuccine very firm. Drain thoroughly when done, transfer to pan with butter and cream. Turn heat to low and toss the fettuccine, coating with sauce. Add rest of cream, all the grated cheese, 1/2 tsp. salt, pepper, and nutmeg. Toss briefly until the cream has thickened. Correct salt. Serve immediately from pan, with a bowl of additional cheese on the side.

OLIVE GARDEN FETTUCINE ALFREDO
Source: Gloria Pitzer

8 Oz. cream cheese -- cut in bits
3/4 Cup Parmesan cheese -- grated
1/2 Cup butter or margerine
1/2 Cup milk
8 Ounces Fettuccine -- cooked and drained

In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Serve hot.

Add a salad and some bread sticks, and dinner is ready.

OLIVE GARDEN BREADSTICKS

1 Loaf unfrozen bread -- thaw in bowl at room temp
Pam
Garlic powder
Dry oregano leaf -- rub to a powder between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano.

Bake at 375 degrees about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two

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