Ingredients:

  • 1 lb fettuccine or pappardelle pasta
  • 1 cup heavy cream (36% fat or higher)
  • 1 cup freshly grated Parmigiano Reggiano cheese
  • 2 tbsp unsalted European style butter
  • 3 cloves garlic, pressed
  • 1 small shallot, finely minced
  • 1/2 cup starchy pasta water, reserved
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tsp fresh lemon zest

Instructions:

  1. Boil the water. Fill a large pot with water and a generous palmful of salt. Cook the 1 lb of fettuccine until it is about 1 minute away from being perfectly al dente. Note: The pasta finishes cooking in the sauce.
  2. Save the water. Before draining, dip a measuring cup into the pot and grab at least 1/2 cup of that cloudy pasta water. Keep this nearby.
  3. Sauté aromatics. In your large skillet over medium low heat, melt the 2 tbsp of butter. Add the minced shallot and 3 cloves of pressed garlic.
  4. Soft sweat. Cook for 2 minutes until the shallots are translucent and fragrant. Do not let them brown, or the sauce will taste bitter.
  5. Add the cream. Pour in the 1 cup of heavy cream. Turn the heat up to medium and let it come to a gentle simmer.
  6. Reduce slightly. Simmer for about 3 to 4 minutes until the cream slightly thickens and tiny bubbles form around the edges.
  7. Incorporate cheese. Turn the heat to low. Whisk in the 1 cup of Parmigiano Reggiano and the pepper. Stir until the cheese is fully melted and the sauce is smooth.
  8. Combine. Add the drained pasta directly into the skillet. Pour in half of the reserved pasta water.
  9. The big toss. Use tongs to vigorously toss the noodles. Add more pasta water if it looks too thick. The sauce should look glossy and cling to the pasta.
  10. Final touch. Off the heat, fold in the parsley and lemon zest. Taste and add the 1/2 tsp of salt if needed.