Fettuccine Alfredo

What You'll Need

• eight oz / 250g dried fettuccine
• three tbsp unsalted butter
• one small shallot, very finely minced (eschallot in Australia)
• one half cup heavy cream
• three quarters cup freshly grated Parmigiano Reggiano or parmesan
• one quarter teaspoon salt
• Good grind of black pepper

Garnish

• Fresh parsley (optional)
• Extra Parmigiano Reggiano

How to Make It

1. Bring a large pot of salted water to boil.
2. Add the fettuccine and cook until al dente (still firm but just cooked through).
3. Meanwhile, melt the butter in a deep fry pan over medium high heat.
4. Add the shallots and sauté for two minutes or until tender.
5. Add the cream and bring to boil.
6. Turn heat down to medium low and simmer for three minutes.
7. Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
8. TAKE OUT ¼ cup of pasta water PLUS scoop out an extra mug (extra, just in case).
9. Then drain the pasta in a colander.
10. Transfer the pasta and ¼ cup of reserved pasta water into the fry pan with the sauce.
11. Return the fry pan to the stove over medium high heat.
12. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify for one minute.
13. Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

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