The Olive Fettucine Alfredo

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.

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