This seems much more complex than it actually is. Stop using the crap in a jar…this is SOOO much better! Fresh pasta can be bought…most grocery stores carry Buitoni pasta in the dairy aisle near the biscuits.

INGREDIENTS

• Alfredo Sauce:
• 12 ounces fresh pasta
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 – 3 tbsp shallots, finely minced
• 3 – 4 cloves garlic, finely minced
• 2 1/4 cup heavy cream
• 1/4 tsp nutmeg, freshly grated
• salt and pepper to taste
• 2 1/2 ounces parmigiano reggiano cheese, finely grated
• fresh flat-leaf parsley, to garnish
• fresh basil, to garnish
• *1 cup pasta water, used as needed to adjust consistency

DIRECTIONS

1. Bring pot of salted water to boil for pasta.
2. In a large skillet over medium head combine olive oil and butter…once foamy, add in shallots and cook 2 minutes stirring almost constantly.
3. Add in garlic and saute for about 30 seconds
4. Bring in your heavy cream…make sure it’s the real deal and not half and half or anything. The real fatty stuff makes it taste better. Add in nutmeg, salt, and pepper and bring pan to a boil then reduce to LOW HEAT…. Stir continuously to prevent scorching.
5. Drop pasta into boiling water and cook for about 2 minutes. Then remove pasta from that pot, and move straight over to the sauce you’ve been making. Bring the heat back up to MEDIUM heat (keep stirring)
6. Add in about half of your cheese….stir till it all melts into the sauce…then add remainder of cheese…and turn heat off…
7. Plate…and add herbs and bread crumbs for garnish.

TOASTING BREADCRUMBS: For those that don’t know…just warm a small fry pan…put a bit of butter in it till it melts and then add your bread crumbs…toss them to make sure they don’t burn to the pan…