Ingredients
- 7 ounces (200 grams) fettuccine
- 1.2 ounces (35 grams) butter
- 1 shallot, chopped
- 1 garlic clove, minced
- 6.5 ounces (180 ml) Heavy cream
- 2 ounces (60g) Parmesan cheese, grated
- 4 ounces (120g) Romano cheese, grated
- Salt and pepper
- Parsley, to garnish
Steps
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1Begin cooking the pasta. Bring a pan nearly full of water to a boil and add some salt. Next, add the pasta into the boiling water and cook it for the recommended time on the package until "al dente" which means cooked but still a little stiff to the bite. Do not let it overcook.
- Although you can make your own pasta if desired, many cooks recommend against it for this particular recipe. Fresh fettuccine does not hold up as well as dried fettuccine does, although you're certainly welcome to try.
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2Place a saucepan onto a medium high heat and warm through. Add the butter, allowing it to melt.
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3Once the butter is melted, add the shallots sweat until tender. This should not take longer than a minute.
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4After a minute, add the minced garlic and cook for roughly 30 second. Stir constantly to ensure that the garlic does not burn.
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5Add the cream. Season well with salt and pepper and cook for 3-4 minutes, or until cream reduces to a thicker consistency. Stir the mixture together, for the duration of the cooking time, making sure the cream does not burn.
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6Before removing from the heat, add the Parmesan and Romano cheeses to the sauce and stir to incorporate. Remove the sauce from the heat.
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7Take the finished fettuccine to the sink and drain it into a colander. Transfer it back into the same saucepan. Take it back to the burner and place on medium heat.
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8Pour the cooked cream over the cooked pasta. Incorporate fully. Remove from the heat.
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9Garnish and serve. Just before serving add in the whole leaves of parsley and stir. Then with your tongs, heap a generous portion onto a serving bowl. It goes well with some crusty, Italian bread. Enjoy!
- If desired, sprinkle an additional amount of Parmesan or Romano cheese on top of the fettuccine.
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