The Olive Fettucine Alfredo

• 1 lb fettucine pasta
• 4 tbsp butter
• 2 tbsp The Olive Organic Garlic Infused EVOO
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano cheese
• 1/4 tsp salt
• 1/4 tsp pepper

Cook fettucine according to package instructions. While fettucine is cooking, in a large skillet, melt butter and The Olive Organic Garlic Infused EVOO over medium heat.  Stir in heavy cream and let reduce for 2-3 minutes.  Add half the Parmigiano-Reggiano cheese and whisk until smooth.  Toss cooked fettucine into alfredo sauce and add remaining cheese.  Pairs well with grilled chicken or salmon.