Creamy Parmesan Pasta

Ingredients:

• 8 ounces of pasta (fettuccine, linguine, or your choice)

• 2 tablespoons butter

• 4 shallots, finely chopped

• 4 cloves garlic, minced

• 1 cup white wine

• 1 cup heavy cream

• 1 cup grated Parmesan cheese (plus extra for serving)

• 1/2 tsp kosher salt

• 1/4 tsp pepper 4

• Fresh parsley or basil for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

2. Reserve about 1/2 cup of pasta water, then drain the pasta.

3. In a large skillet, melt the butter over medium heat.

4. Add the chopped shallots and sauté for about 2-3 minutes until they become translucent.

5. Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.

6. Pour in the white wine and bring it to a simmer.

7. Let it cook for about 3-5 minutes, allowing the wine to reduce slightly.

8. Reduce the heat to low and stir in the heavy cream.

9. Let it simmer for another 2-3 minutes until the sauce thickens slightly.

10. Gradually add the grated Parmesan cheese to the sauce, stirring until it melts and combines well.

11. Stir in 1/2 tsp of salt and 1/4 tsp pepper.

12. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.

13. Add the cooked pasta to the skillet and toss it in the sauce until well coated.

14. Season with salt and pepper to taste.

15. Serve the pasta hot, garnished with extra Parmesan cheese and fresh parsley or basil if desired.