Pasta: Fettuccine Alfredo - Emeril Lagassee
- 1 lb fettuccine pasta
- 6 tablespoons unsalted butter
- 1 Shallot, Minced
- 1 cups heavy cream
- 1 parmigano cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Fresh parsley for garnish, optional
Preparation time 10mins
Cooking time 20mins
Adapted from keyingredient.com
Cook the fettuccine in a pot of boiling salted water until al dente. Drain in a colander, reserving ¼ cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallot and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly Season with salt and pepper to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.