Capellini Alfredo

1 pound of fresh capellini (aka angel hair pasta)
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1/4 teaspoon of nutmeg
Parsley or sage to garnish

Cook the capellini in a pot of rapidly boiling salted water until al dente. Drain in 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 shallots and saute until tender. Add heavy cream and nutmeg and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste.

Sprinkle with remaining Parmesan and garnish with a sprinkle of nutmeg or parley or sage, if desired.

Serve immediately.

* Tara Notes:
I love the taste the nutmeg brings to the rich, creamy buttery sauce. I also tend to use fresh pasta from the local Farmers Market versus the box pasta as it makes a huge difference in flavor. As you can see from the photo (i so need a new camera) I like to engulf my pasta in plenty of sauce. However, if you are using a good fresh pasta it needs only a small amount of sauce so that you are able to enjoy the pasta.


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