1/4 c. butter, softened
2 tbsp. dried parsley flakes
1 (8 oz.) cream cheese, softened
1/8 tsp. pepper
23 c. boiling water
8 oz. fettuccine
1 clove garlic, minced
1/4 c. butter
3/4 c. shredded or grated Romano cheese
Combine 1/4 cup butter, parsley flakes, pepper and cream cheese. Stir in 2/3 cup boiling water and blend until smooth. Keep warm over pan of hot water.
Cook fettuccine in large amount of boiling water until just tender, drain. Cook garlic in 1/4 cup butter for 2 minutes. Pour over noodles and toss lightly and quickly to coat well. Sprinkle with half of the cheese and toss again. Pile noodles on warm serving platter, spoon warm cream cheese sauce over, sprinkle with remaining cheese and serve at once. Serves 6.
