- 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.