INGREDIENTS

1 c. PAOW! Chef Style
8 oz. dry fettuccine pasta
¼ c. butter
1 c. heavy cream
1 garlic minced
2 oz. white wine
¼ cup. romano cheese, grated
2 tbsp. salt, kosher

PREPARATION

1. In a large pot bring add water and fill to an inch to the top. Add 1 tbsp salt and bring the water to a boil.
2. In a large nonstick sauté pan on medium heat add 1 tbsp butter and melt until it foams. Add the PAOW ! and season with salt and pepper. Sauté for 4 minutes.
3. Remove PAOW! from the pan and add the minced garlic. Sauté for 2 minutes and deglaze with the white wine.
4. Add the remaining of the butter and heavy cream over low heat to medium heat. Add in the cheese and stir on medium heat.
5. Add the pasta and cook for 8 minutes until al dente. Strain. Add to the pan with cream. Stir. Add the PAOW! and give a quick toss.
6. Garnish with more cheese and fresh parsley if you like.