Fettuccini AlRossi

  • 1 Pkg  Rossi Pasta, your choice
  • 2  tablespoon  extra virgin olive oil
  • 4  tablespoon  butter
  • 3/4  cup  half & half
  • 1/2   cup  Gorgonzola
  • 1/4  cup  Pecorino Romano or Parmesan cheese
  • 4 or 5   scallions, chopped
  • 2   tablespoon  dried parsley or a small handful of fresh, finely chopped
  • 1   tablespoon  minced dehydrated garlic
  • 1/2   lemon, wedged
Put on 4 to 5 quarts water to boil. Whisk olive oil and butter to a foam on medium heat in skillet. Toss in scallions, garlic and parsley and saute' one minute. Add half & half, whisk again to a foam. Add both cheeses and mix well with a wooden spoon. Cook pasta according to package directions. Incorporate with warm pasta. Squeeze in a lemon wedge. Mill some pepper. Serve with balance of lemon.