Ingredients
8 oz fettuccine pasta, cooked and cooled
½ cup white wine
1 cup heavy cream, at room temperature
3 tbsp unsalted butter
½ cup parmesan cheese, grated or powdered
6 garlic cloves, thinly sliced
salt and ground white pepper , to taste
¼ tsp parsley, chopped
1 tbsp parmesan cheese, grated or powdered
1 lemon wedge
Preparation
Melt butter in a deep skillet over medium heat. Add garlic and saute until translucent.
Deglaze with white wine and reduce briefly.
Once the wine has reduced, add heavy cream and cheese. Stir to combine.
Add the pasta and toss to combine.
Season with salt and pepper. Adjust accordingly.
Garnish your pasta with parsley and parmesan cheese. Serve lemon wedge.
