Fettuccine Alfredo

This is my take on the classic Italian dish. White wine and garlic are my add-ins, and add a yummy kick!

Fettuccine Alfredo

1 pound fettuccine pasta
2.5 cups heavy cream
salt and black pepper
1.5 cups parmesan cheese, grated
1 pound chicken (optional), cut into thin strips
1 cup dry white wine
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced finely

Cook fettuccine until al dente.

If you are using chicken:

Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine and chicken. Continue to cook for 4 minutes. Reduce heat to medium, add the heavy cream, salt, black pepper, and simmer for 2 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.

If you are not using chicken:

Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine, salt, black pepper, and heavy cream. Cook for 4 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.

Serves approximately 6.