This is the basis for Fettucine Alfredo.
15 minutes, 1 cup sauce
| 2 Tbsp | Olive oil |
| 1 Tbsp | Butter |
| 3 Tbsp | Minced shallots or onions |
| 1 cup | Finely grated parmigiano reggiano (If using pre-grated, use 3/4 cup) |
| ½ cup | Heavy cream |
| - | Thermometer |
| 1. In a skillet over moderate heat, warm olive oil (2 tbsp) and butter (1 tbsp). |
| 2. Add minced shallots (3 tbsp); |
| 3. Cook gently until the shallots are soft. |
| 4. Add heavy cream. |
| 5. Cook over low heat for 3 to 4 minutes more, stirring constantly. |
| 6. Reduce heat until the cream is 150 as measured by a thermometer (See notes) |
| 7. Add finely grated parmigiano reggiano (1/2 cup) © RecipeRoulette.net |
| 8. Stir until the cheese is combined. |
| 9. Optional: Use immersion blender to mix. |
| 10. Keep heat low to avoid cheese separating |
| 1. Ensuring the cream is 150F or lower when adding the cheese will prevent the cheese fat and solids from separating (i.e., clumping) |
| 2. Add cooked pasta to sauce to coat and heat sauce to serving temperature. |
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