FBD

Fettuccini Romano Ala Fratelli

ItalianVegetarianEasy20 minBy Northstar

Ingredients

Servings
2
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 0.5 cup white wine
  • 0.8 cup half-and-half
  • 1 cup Romano cheese, grated
  • 1 lb dry spinach fettuccini, cooked al dente
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. 1

    Heat olive oil in a large skillet over high heat. Add crushed garlic and sauté for about 1 minute.

  2. 2

    Add white wine and simmer for about 2 minutes, scraping up any bits from the pan.

  3. 3

    Add the half-and-half and bring back to a simmer. Stir in the Romano cheese and cook, stirring, until the sauce is smooth and thickened, about 2 minutes.

  4. 4

    Add the cooked fettuccini to the pan and toss until evenly coated with the sauce.

  5. 5

    Portion onto two plates, garnish with chopped parsley, and serve immediately.