Fettuccine al Burro

Fettuccine al Burro (Egg Noodles with Butter and Cheese)

1/2 cup butter, softened 1/4 cup whipping cream 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 lb. fettuccine or linguine noodles Salt and pepper to taste Sauteed mushrooms (optional)

Cream butter until light. Add cream gradually, beating constantly. Beat in cheeses. Cover and set aside. If butter cheese mixture is not to be used at once, refrigerate. Let come to room temperature before using. Warm serving bowl and plates by putting in oven set on lo heat setting. Cook fettuccine noodles according to package directions. Rinse and drain. Pour into warmed serving bowl. Add creamed butter/cheese mixture and toss with the fettuccine with 2 forks until well coated. Season to taste with salt and pepper. Garnish with saut�ed mushrooms if desired. Pass extra Parmesan cheese. Serve at once on warm plates. Serves 6 to 8 Source: My Old Recipes

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