Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 to 2 tbls olive oil
2 to 3 cloves garlic -- pressed
1 8 oz pkg cream cheese -- cut up
2/3 to 3/4 cup fresh Parmesan cheese -- grated
1/2 cup butter
1/2 cup whipping cream -- or half and half
1/8 cup milk -- optional

In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the
cheeses, butter, cream and milk, whisking constantly until smooth. If the
sauce is too thick, you may want to add a little milk. Toss fettucini
lightly with sauce, coating well. This recipe is easily doubled, tripled,
or whatever for large crowds and any leftover sauce freezes well. This
recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of
fettucini and will serve 3 or 4 as a side dish.