10 oz. fettucini, cooked
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter
1/2 c. grated Romano cheese
2 tbsp. olive oil
3 cloves garlic, minced
1/2 med. onion, minced
2 tbsp. fresh parsley, chopped
4 oz. sliced mushrooms, sauteed in butter (optional)
1 c. heavy cream
1/4 c. sherry wine (optional)
Freshly ground pepper

Melt butter in a medium saucepan; add the olive oil, onion, and garlic. Saute until transparent, about 3 to 5 minutes. Add the cream cheese, Romano cheese, and parsley. Cook until cheese is melted and creamy. Then add the cream, wine, and mushrooms (if used). Simmer gently until heated through. Toss sauce and pepper with the fettucini. Serve with additional Romano cheese and parsley on top.

Makes 6 servings.