4 Tablespoons butter
1/4 cup Virgin olive oil
3 Tablespoons garlic, minced
2 Tablespoonsall-purpose flour
2.5 cups heavy cream
½ cup Parmesan cheese
½ cup Romano cheese
Salt and black pepper,
1 lb. Fettuccine
Garnish with Parsley and shaved Parmesan
Boil the fettuccine.
Melt the butter and olive oil in a large saucepan over medium heat.
Add the garlic and cook for one minute. Whisk in the flour.
Gradually add the heavy cream, whisking constantly.
Reduce the heat to low once the sauce begins to bubble.
It will continue to thicken as it simmers.
Slowly sprinkle in the cheeses, continuing to whisk.
Drain the pasta and carefully mix it into the
sauce until well incorporated.
The pasta will absorb the sauce an it will get thicker still.
Garnish with chopped parsley, and serve!