1lb dried fettucine
6 tablespoons of unsalted butter
1 shallot, minced
3 cloves of garlic, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon of salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish, optional

Cook the fettucine in salted boiling water until al dente. Drain reserving 1/4 cup of the pasta water.

While the pasta is cooking melt butter in a medium saucepan over medium-high heat. Add shallots and garlic and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.

Return pasta to the pot it was cooked in along with reserved pasta water over medium-high heat. Add butter-cream mixture and 1/2 of the cheese and toss to combine thoroughly. Season with salt and pepper. Sprinkle with remaining cheese and parsley. Serve immediately.

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To avoid criticism, do nothing, say nothing, be nothing. -Elbert Hubbard

Bumpers

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To avoid criticism, do nothing, say nothing, be nothing. -Elbert Hubbard

Thank You for sharing this sounds sooo good!