: Measure and combine the dry ingredients in advance. : Cook the pasta to desired firmness. Drain and add cool water to stop the cooking process. : Melt the butter in a 4 quart saucepan on low heat. Add the milk and half & half slowly, using a whisk to stir. Add the dry ingredients and the sun dried tomatos and continue to whisk. Increase the temperature to medium and allow the mixture to reach a boil and slightly reduce, stirring frequently. : Remove from heat and gradually whisk in the romano until melted and well combined. Serve the sauce over the pasta and top with parsley. Posted to MM-Recipes Digest V4 #280 by Ted Conley
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4|
|Calories from Fat: 514 (54%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 34.5g||172 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 242.6mg||75 %|
|Sodium 792.8mg||27 %|
|Potassium 760.3mg||20 %|
|Total Carbohydrate 79.7g||23 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 77.4g|
|Protein 31.8g||45 %|
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Calories per serving: 949
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