Alfredo Fettuccine a La Olive Garden

This is an awesome "knock-off" I found on the internet. The only thing I changed was adding a little extra milk, to make the sauce thinner. If you like it thicker, it's easy to adjust the amount of milk. I also like to add a dash of nutmeg, to complete the flavour. The best I've found yet!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 8  ounces cream cheese, cut into bits
• 3⁄4 cup parmesan cheese, grated
• 1⁄2 cup butter
• 1  cup milk
• 1  dash nutmeg (optional)
• 8  ounces dry fettuccine, cooked and drained

Directions

1. In large saucepan combine cream cheese, parmesan, butter and milk.
2. Stir constantly, cooking gently over med/low heat, until smooth and thickened.
3. Add nutmeg, if desired.
4. Toss pasta lightly with sauce, coating well.
5. Serve.