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1 (12 oz.) box fettuccini, cooked
1/2 c. butter, softened
1/2 c. whipping cream (at room temperature)
3/4 c. grated Parmesan cheese
2 Tbsp. snipped parsley
salt and pepper to taste

Drain fettuccini and place in large, warm serving dish. Add butter,
cream, cheese and parsley; toss until well coated. Season with salt
and pepper. Makes 4 large servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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