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Fettuccine Alfredo

Christy Rost

 

Ingredients:
2tablespoons olive oil
2tablespoons butter
3tablespoons white wine
1cup heavy cream
salt and freshly ground black pepper
2tablespoons chopped flat leaf parsley
10ounces 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