Updated: 02/08/2013 1:08 PM
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Margery Punnett’s husband, Ian, started making this dish for her after she had it at a restaurant in Davenport, Iowa and loved it – right after they got married.
2 TBS The Oilerie® Garlic Extra Virgin olive oil
1/2 cup of English butter
8 oz of Philadelphia Soft Cream Cheese
2 cups of whole milk
8 oz of dried, grated Parmesan cheese, Kraft variety
1 quart of precooked fettucine noodles
Add ingredients in 14" non-stick pan, if you got it, medium heat. Stir together and add pre-cooked fettucine.
Ingredients to add optionally:
1/2 of chopped basil or parsley
1/2 cup of defrosted, frozen peas
1 cup of graded extra sharp cheddar
1 half cup diced ham
1/2 cup of cooked, crumbled bacon