In this Alfredo sauce recipe, be sure and save some starchy pasta water to thin out the reduced heavy cream .

Fresh Fettucine Alfredo

Ingredients:

2 Tbl unsalted butter

1 shallot, minced

3 cups heavy cream

Salt & White Pepper

Freshly grated nutmeg

1 lb cooked fettucine, cooked al dente

Pasta boiling water*

¾ cup grated parmesan cheese

Directions:

In a saute pan over medium heat, add in the butter and shallots. Saute until the shallots are softened and turn clear – about 5 mins.

Add in the cream. Bring to a simmer and allow to reduce by about a third—this will take about 10 mins. Turn the heat to low, season with salt and white pepper and about 4 scrapings of fresh nutmeg—taste now and adjust for salt and white pepper. As you’re salting, keep in mind that the parmesan cheese will add saltiness.

Add in the boiled pasta and return the heat to medium-low. Using tongs, gently lift, toss and stir to coat the pasta with the sauce. The sauce will begin to thicken as it heats. If it becomes too thick, adjust with pasta water—just a splash at a time—to loosen things up. Add in the parmesan and toss to combine. Serve immediately. Alfredo does not re-heat well, so eat it all!