Shallots and Herbs Alfredo

Ingredients:

•⁠ ⁠0.5 pound pasta

•⁠ ⁠1 cup heavy cream

•⁠ ⁠¾ cup Parmesan cheese, grated (reserve some for serving)

•⁠ ⁠2 shallots, chopped

•⁠ ⁠4 garlic cloves, minced

•⁠ ⁠¼ cup white wine

•⁠ ⁠2 teaspoons black pepper

•⁠ ⁠Kosher salt, to taste

•⁠ ⁠4 tablespoons olive oil

•⁠ ⁠1 tablespoon unsalted butter

•⁠ ⁠2 tablespoons fresh parsley, finely chopped

•⁠ ⁠1 tablespoon chives, chopped

For serving:

•⁠ ⁠2 tablespoons fresh parsley or chives, chopped

•⁠ ⁠Olive oil

•⁠ ⁠Black pepper

Instructions:

1.⁠ ⁠Bring a pot of water to a boil, adding about 1 tablespoon salt. Cook the pasta according to the package instructions until it’s half-cooked. Drain, reserving 1 cup of the pasta water.

2.⁠ ⁠In a large skillet over medium heat, add olive oil and butter. Once the butter has melted, add the shallots and sauté for 2 minutes. Stir in the white wine and mix well.

3.⁠ ⁠Add the minced garlic, stirring, and cook for 60 seconds. Mix in the heavy cream, ¼ cup of the grated Parmesan cheese, salt, and black pepper. Reduce the heat and mix well.

4.⁠ ⁠Once the pasta is half-cooked, add it to the skillet along with the remaining Parmesan cheese, about ¼ cup of the reserved pasta water, and stir everything together. Keep stirring until the pasta is fully cooked and the sauce has thickened and is creamy (add more pasta water gradually if the sauce is too thick, until you achieve the desired texture).

5.⁠ ⁠Transfer the pasta to a bowl, sprinkle with chopped parsley, freshly ground black pepper, and a drizzle of olive oil.

6.⁠ ⁠Finish with a sprinkle of grated Parmesan cheese and serve warm.

Enjoy!