Fettuccine Alfredo

Christy Rost


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