Fettucine Alfredo

1 lb dried fettucine

6 tbsp unsalted butter

1 shallot minced

1 C heavy cream

1 C finely grated Parmigiano-reggiano (I have used parmesan and/or romano)

1/2 tsp salt

1/4 tsp freshly ground black pepper

Fresh parsley for garnish, optional

Cook the fettucine in a pot of rapidly boiling salted water until al dente.

Drain in a colander, reserving 1/4 C of the pasta cooking liquid.

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 heat.

Return 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 cheese. Toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining cheese and garnish with parsley. Serve immediately.

Mushroom are a nice addition.