Fettuccine pasta with Alfredo sauce

Ingredients:

• 450 g dry fettuccine pasta
• 1 tbsp. finely grated parmesan
• 1 cup heavy cream
• 6 tbsp (90 g) butter
• 1 chopped shallot
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Fresh parsley for garnish, optional

Preparation:

1. Cook the fettuccine in a saucepan of heavily boiling salted water until al dente. Strain through a colander, reserving 1/4 cup of the pasta cooking liquid.
   
   While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add the shallots and sauté until soft. Add the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Remove from heat.
2. Return the pasta to the pot it was cooked in, turn the heat to medium-high, and add the reserved cooking liquid. Add the cream sauce and half the Parmesan cheese, and stir thoroughly. Season with salt and pepper to taste. Sprinkle with the remaining Parmesan cheese and parsley (optional). Serve immediately.