1/2 package (12 oz) Tenderoni Fettuccine, uncooked
1/4 cup (1/2 stick) butter or margarine
3/4 cup grated Parmesan cheese
1/2 cup (4 oz) heavy cream
2 Tbsp chopped fresh parsley
Cook pasta according to package directions; drain.
Meanwhile, in small saucepan, melt butter over medium heat; gradually stir in cheese, then cream until well blended.
Continue heating sauce, stirring constantly, just to boiling point.
Remove from heat; stir in parsley.
Toss sauce and hot pasta.
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