Michael Symon's Fettuccine Alfredo

By joejudy

Ingredients

• 1 1/2 pounds Fried Fettuccine
• 1 stick Butter (unsalted)
• 1 large Shallot (finely minced)
• 1 cup Parmigiano-Reggiano (freshly grated; plus more for garnish)
• 1/3 cup Parsley (chopped; plus more for garnish)
• Olive Oil
• Salt and Pepper

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 1/2 pounds Fried Fettuccine

instructions Bring a large pot of salted water to a boil and cook pasta one minute less than the package instructions.

step 2

ingredients Olive Oil
1 large Shallot (finely minced)
1 stick Butter (unsalted)
1/3 cup Parsley (chopped; plus more for garnish)

instructions Place a large saute pan over medium heat and add 2 to 3 tablespoons of olive oil to the pan. Add the shallots and cook for 2 to 3 minutes, or until just tender. Add the butter and swirl the pan to melt. Add the parsley.

step 3

ingredients 1 cup Parmigiano-Reggiano (freshly grated; plus more for garnish)
Salt and Pepper

instructions Drain the pasta, reserving some of the water, and add it to the pan. Add about 1/4 cup of pasta water to the pasta and add the Parmesan and toss to combine, cooking for about 1 minute more. Taste and adjust seasoning.

step 4

ingredients

instructions Plate and garnish with more cheese and more parsley. Serve immediately.

Helpful Tips:
1. Aggressively season the past water; the water will become part of the sauce.
2. Add the pasta water to the pan to stop the shallots from cooking.

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