Fettuccine Alfredo

By 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.