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.
