1/4 c. olive oil
1 sm. container sour cream
1 c. Romano or Parmesan cheese, grated
1 lb. fettucini
1 egg
Paprika
8 cloves garlic, minced (optional)

For sauce, brown garlic in olive oil. Add sour cream. Add Parmesan or Romano. Whisk in egg. Keep on low heat, whisk periodically. Boil fettucini to al dente. Toss with sauce. Sprinkle with paprika. Serve with chicken and Italian sausage. Use Zinfandel wine.