Recipe by Donna Hollis, owner of The Inspired Chef.
12-ounce box fettuccini
2 tablespoons salt
6 tablespoons butter
1 shallot, minced
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Parmesan cheese, divided use
Fresh parsley, minced
Bring a large pot of water to a boil. When boiling, add 2 tablespoons salt. Cook fettuccini in boiling water for 10 to 12 minutes, stirring often. Drain the fettuccini, reserving 1/4 cup of the pasta water.
In the meantime, melt butter in a saucepan over medium heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil; immediately reduce heat and then cook until reduced slightly, about 5 minutes. Remove from heat.
Return the fettuccini to the pot it was boiled in. Set over medium-high heat along with reserved cooking liquid (pasta water). Add butter and cream mixture, 1/2 teaspoon salt, pepper, and 1/2 cup parmesan cheese. Toss thoroughly. Garnish with minced parsley and extra parmesan cheese.
Yields 6 servings.
To make: 20 minutes
Per serving: 520 calories; 32 g fat (19 g saturated fat; 55 percent calories from fat); 45 g carbohydrate; 98 mg cholesterol; 780 mg sodium; 14 g protein; 1 g fiber.