| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound dried fettuccine
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 1 cup heavy cream
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, for garnish, optional
Instructions
- 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 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 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 624 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 102 mg |
| Sodium | 386 mg |
Reviews
My go to that’s I’ve been making since Food Network first started. Shallots make all the difference!!!!
I’ve been using this for years and because it’s so easy, I have it memorized & make it often. Such a delicious simple meal – it’s great for weeknights or when having a small group for dinner. Don’t try to pre-make or save leftovers.
delish and easy!
Easy and full of favor!
Emeril’s the best teacher, I watched him and took notes!He taught me all about technique,the 3 Mirepoix,and all of the mother sauces.This recipe is great and don’t forget the gaarlic
Yep, amazingly easy and sooooo good. No more purchasing Alfredo sauce the Italian grocery store. I’ve got this!!!
Love this simple delicious recipe. Better than you can get at a restaurant. I did add chicken breast from a rotisserie chicken and lots of cremini mushrooms. Now my husbands favorite dish that he asks for.
Made this tonight for the fam. Super easy and delicious! Def not for those watching their waistline. Lol. Everything in moderation.
I made this for a work birthday party and added cooked lobster with a little white wine at the end…..I am now the work place hero!!
Perfect! Versatile and very simple to make!
FYI: great for a family on a budget, ingredients are inexpensive and the meal is very fulfilling.
Simply perfect. However, be careful about adding the extra reserved water. I found that the consistency was perfect with drained fettuccine and no added water. The end result would have been too runny with the recommended water. It probably all depends on how rich your cream and butter are. Exercise caution. Also, after adding all the ingredients for final folding, high heat aids achieving exactly the desired consistency, while folding the pasta continuously.