1/4 c. butter, softened
2 tbsp. dried parsley flakes
1 (8 oz.) pkg. cream cheese, softened
1/8 tsp. pepper
2/3 c. boiling water
8 oz. fettucini
1 clove garlic, minced
1/4 c. butter
3/4 c. grated Romano cheese

Sauce: Combine softened butter, parsley flakes, pepper, and cream cheese. Stir in boiling water and blend until smooth. Keep warm.

Cook fettucini in boiling water until tender. Drain and keep warm. Saute garlic in 1/4 cup butter for 2 minutes. Pour over noodles and toss lightly. Place noodles on serving platter; spoon warm cheese sauce over top. Sprinkle with Romano cheese and serve at once.

Serves 6.