Fettucini Romano Ala Fratelli



  • 1 Tablespoon Olive oil
  • 3 Cloves garlic, crushed
  • 1/2 Cup White wine
  • 3/4 Cup Half−and−half
  • 1 Cup Romano cheese, grated
  • 1 pound dry spinach fettucini, Cooked
  • Chopped parsley for garnish

Add the olive oil to a hot 10″ pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half−and−half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes.

To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

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