Pasta Alfredo

• ½ pound dry linguine or other pasta
• 1 tablespoon olive oil
• 1 tablespoon shallot, peeled and minced
• 1 ½ cups heavy cream
• Kosher salt and freshly ground black pepper, to taste
• Parmigiano-Reggiano, grated for garnish
• 5 sprigs fresh parsley, stemmed and chopped, for garnish
• Reserved pasta cooking water

In a large pot filled with water, cook pasta according to package directions until al dente. Pour two cups of the pasta water into a heat-proof liquid measure, drain the pasta in a colander, and set it aside.

Heat the pot over medium heat, add olive oil and minced shallot, and saute 1 minute until it is fragrant. Add cream and ½ cup of the reserved cooking water. Stir, bring it to a boil, and cook until it has thickened and reduced by half, stirring occasionally. If the sauce has reduced too much or has become too thick, add a little more of the cream and pasta water, stir, and cook several minutes.

Season the sauce with salt and pepper and gently stir in the drained pasta. Heat several minutes, stirring frequently, until the pasta is hot. Transfer the pasta to serving dishes, top with any remaining sauce, and garnish with Parmigiano-Reggiano and chopped parsley. Serve immediately.

Chef’s Note: Cover and chill remaining cooking water if there is leftover pasta. To reheat leftovers, pour a little of the pasta water and an equal amount of cream into a saucepan, bring to a boil, cook 2 minutes, and season with salt and pepper. Stir in the leftover Pasta Alfredo, heat until hot, and serve.

Yield: 2 main servings or 4 side servings