RONZONI CLASSIC FETTUCCINE ALFREDO

RONZONI CLASSIC FETTUCCINE ALFREDO

12 oz. Ronzoni Fettuccine, uncooked
1/4 cup (1/2 stick) butter or margarine
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
2 eggs
2 tablespoons chopped fresh parsley

Cook pasta according to package directions; drain.

Meanwhile, in saucepan over medium heat, melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling, stirring constantly with whisk. Reduce heat to LOW.

In small bowl, beat eggs slightly. Stir small amount of hot cream mixture into egg; pour egg mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes.

Stir in parsley; toss pasta and sauce. Serve immediately.

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