Fettucine Alfredo

We had this last night as a part of our anniversary with bay scallops added it, it was great! This creamy dish can make any day feel special.

Ingredients:
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated parmigiano-reggiano (or you can use regular Parmesan or Romano)
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper

Directions:
1. Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta water.
2. While the pasta is cooking, melt the butter into a medium saucepan over medium-high heat. Add shallots and saute until tender.
3. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
4. Return the pasta to the pot in was cooked in, set over medium high heat along with the reserved cooking liquid.
5. Add the butter-cream mixture and half the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste and sprinkle with the remaining cheese. Serve immediately and enjoy!

If you want to add scallops like we did, saute the scallops for 2-3 minutes in clarified butter, add salt and pepper....cook and reserve and throw in with the noodles and sauce and combine! Delicious!