3 oz. (about 2 c.) fettucini
1 (3 oz.) pkg. cream cheese, softened
1/4 c. milk
1 tbsp. parsley (fresh)
1/2 tsp. dried thyme, crushed
1/8 tsp. pepper
1/4 c. grated Romano or Parmesan cheese

Cook fettucini in salted boiling water 8 minutes or until just tender; drain. Stir together cream cheese, milk, parsley, thyme, and pepper until smooth. Heat mixture over low heat until warm. Sprinkle fettucini with 3 tablespoons of grated cheese; toss well to coat. Place fettucini mixture on warm platter. Spoon warm cream cheese mixture over noodles and sprinkle with remaining grated cheese.