Servings: 4
Ingredients
- ¼ Medium Sized Onion (minced)
- 4 Cloves Fresh Minced Garlic
- ⅓ Cup Dry White Wine
- 2 Cups Heavy Cream
- 1 Cup Finely Grated Pecorino Romano Cheese (Parmesan will do in a pinch)
- 2 tbsp Pesto see: www.chefgiannicooks.com/pesto/ for recipe
- 2 tbsp Olive oil
- ½ Juice of Lemon
Instructions
- Heat 2 tablespoons of olive oil in a medium saucepan.
- Add 1/4 medium-sized minced onion and 4 minced garlic cloves, and cook until lightly browned, about 5 minutes. Be careful not to burn the garlic as it will lose its flavor.
- Add 1/2 cup of white wine, and reduce it by half.
- Add juice from 1/2 Lemon
- Add 2 cups of heavy cream, and reduce it by half.
- Add 2 tablespoons of pesto and stir until completely mixed.
- Slowly introduce 1 cup of Pecorino Romano cheese, stirring throughout the process. Your sauce should thicken at this point. If you are enjoying the sauce with pasta, add it at this point. If your sauce is too thick, add small amounts of your pasta water.
Video
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