6 tbsp unsalted butter
1 cup grated Parmigiano-Reggiano cheese
1/2 tsp salt
1/4 tsp pepper
5 cloves garlic, chopped
1 shallot, chopped
1 cup heavy whipping cream
1/4 cup reserved cooking liquid
1 lb cooked fettuccine
Apply medium heat to the saucepan.
Melt the butter on the saucepan.
Add the shallot and garlic. Cook them for 5 minutes or until they're softened.
Add the cup of heavy cream.
Turn up the heat until the butter starts to boil.
Quickly mix the shallot and garlic in the boiling butter with a cooking spoon.
Turn the heat down, then let the butter simmer for 5 minutes.
Turn off the heat.
Add reserved cooking liquid to pasta in order to moisten it.
Pour the melted butter into the pasta.
Apply medium high heat to the saucepan.
Add cream sauce to the pasta.
Add half of the cheese while stirring the pasta quickly.
Take off the heat.
Add salt and pepper.
Mix everything together.
Put a serving on a plate.
Sprinkle the remaining cheese.