Fettuccine Alfredo
Christy Rost
| Ingredients: | |
|---|---|
| 2 | tablespoons olive oil |
| 2 | tablespoons butter |
| 3 | tablespoons white wine |
| 1 | cup heavy cream |
| salt and freshly ground black pepper | |
| 2 | tablespoons chopped flat leaf parsley |
| 10 | ounces cooked fettuccine |
| freshly grated Parmesan cheese | |
In a large saucepan over medium-low heat, heat olive oil and butter until butter melts. Stir in wine and heavy cream. Raise heat to medium-high and bring mixture to a boil; cook 1 minute. Season with salt and ground black pepper.
Remove saucepan from heat. Stir in parsley and cooked fettuccine until pasta is well coated with sauce. Garnish with grated Parmesan.
Recipe makes 2 servings.
Category: Pasta