|2||tablespoons olive oil|
|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.