Fettuccine Alfredo
Filed under
Pasta
Servings: 4
Serves 4 to 6.
Ingredients
- 1 lb Fettuccine, dried
- 6 tbsp Unsalted butter
- 1 Shallot, minced
- 1 cup Heavy cream
- 1 cup Parmesan, Parmigiano-Reggiano, finely grated, divided
- 1/2 tsp Salt
- 1/4 tsp Black pepper, freshly ground
- Parsley, fresh, for garnish, optional
Directions
- Cook the fettuccine in rapidly boiling salted water until al dente. Drain, saving 1/4 cup of the cooking water.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat and saute the shallot until tender. Add the cream, bring to a boil and cook until slightly reduced, about 5 minutes. Take off the heat.
- Return the pasta to its pot over medium-high heat with the reserved water. Add the cream mixture and half the cheese and toss thoroughly. Season, sprinkle with the remaining cheese and parsley and serve immediately.