This is a much richer tasting recipe than the traditional way of making it.
I also like to make it using linguine instead of fettuccine, mainly to cut costs. You can also use spaghetti, if you’d like.
If you want an even richer taste, use full fat cream cheese instead of light cream cheese.
Ingredients:
- 1 pound of linguine
- 1 8oz block package of light cream cheese
- 1 stick of butter or margarine
- 3/4 cup of milk
- 3/4 cup grated Romano cheese
- 1/2 tsp chopped garlic
- dried parsley (just enough to make it look lightly speckled)
Directions:
- Chop up the block of cream cheese and the stick of butter and place in a medium saucepan. Add the milk, garlic, parsley, and grated cheese.
- Cook over a very low flame, stirring constantly, till all ingredients are thoroughly melted, blended, and smooth. Remove from flame. (it may get thick & clumpy as it cools…don’t worry about it)
- Cook linguine according to package directions and drain.
- Add the sauce and stir till linguine is thoroughly coated.
- Serve immediately.
Reheat leftovers in the microwave. Add a little milk and heat 1 minute at a time, stirring in between, so it doesn’t fry.
You can add things like a can of mushrooms (drained), cooked broccoli, cooked shrimp, etc., to the sauce when it’s done cooking, to give it a little more pizazz.
