Ingredients
- 8 ounces dry fettuccini noodles
- 1 tablespoon salt, for salting the pasta water
- 2 tablespoons butter
- 1 large minced shallot
- 2 cups heavy whipping cream
- 2 tablespoons cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon Lawry's Seasoned Salt (can use regular salt)
- 1/4 teaspoon coarsely ground black pepper
- Chopped Italian parsley, optional
How to Make
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Step 1: Cook fettuccini according to package directions, making sure to add about 1 tablespoon of salt to the water.
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Step 2: Meanwhile, heat the butter in a large saucepan over medium-high heat.
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Step 3: When the butter is completely melted, add the minced shallot and sauté over medium heat for about 3 minutes, until it is translucent and fragrant.
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Step 4: Turn down the heat and stir in the heavy whipping cream, cream cheese, Parmesan cheese, Lawry's Seasoned Salt (or regular salt) and coarse ground black pepper. Cook over a low heat, stirring frequently.
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Step 5: After draining the fettuccini, add the noodles to the saucepan with the sauce and stir until the sauce completely coats the noodles.
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Step 6: Turn the sauced noodles into a serving dish and sprinkle with parsley, if using. Can add more Parmesan cheese at serving.
We hope you enjoy this recipe!
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