Cook the fettuccine in a pot of rapidly boiling
salted water until al dente. Drain in a colander,
reserving 1/4 cup of the pasta water.
While the pasta is cooking, melt the butter in a
medium saucepan over medium-high heat. Add shallots
and saute 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.
Serving
Suggestions
Serve with garlic bread or a side salad.
Originally Submitted
6/23/2013
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