St. John the Baptist Diocesan High School
SJB Culinary Club
1 pint of Heavy Cream (16oz)
1 stick Butter
2 Tablespoons Cream Cheese
½ to ¾ cup of Parmesan Cheese
1 teaspoon Garlic Powder
1. In a saucepan, combine butter and heavy cream. Simmer until melted & mixed well.
2. Add the parmesan cheese & garlic powder. Simmer for 15 to 20 minutes on low.
3. Add the cream cheese and whisk until the sauce thickens.
4. Toss with a pound of Fettuccine.
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