Ingredients:

1 lb. Fettucinni
1 gallon water
2 Cups Heavy Cream
2-4 cloves garlic, minced
2 shallots, minced
salt and white pepper
1/2 Cup grated parmesan cheese
4 Tbsp. unsalted Butter
1 Tbsp. Olive Oil

Directions:

1. Bring a gallon of water to a boil, adding enough salt to the water that it tastes faintly like seawater. Add the pasta and stir occasionally during the first minute to ensure the noodles do not clump or stick to eachother. Reduce the heat and cover. Check every 5 minutes or so to see if the noodles are soft, but still have a bit of "give" when you bite into one. When the noodles reach this stage, drain them in a collander and serve with the sauce (instructions for the sauce, follow...)

2. In a heavy skillet, melt 1 Tbsp. of the Butter and mix it with the Olive Oil over a medium heat. Add the Garlic and shallots and season with salt and white pepper. Saute until the shallots and garlic are transluscent and soft.

3. Add the cream and bring the mixture to a boil. Reduce to a simmer and reduce the overall volume until the cream is thick (reduce to about a quarter it's volume).

4. Whisk in the Parmesan cheese and remaining butter. Whisk briskly until the butter is incorporated, but be careful not to "break" the butter (ie - allow it to separate). Taste and re-season.

5. Toss the drained noodles in the sauce and serve hot.

This recipe serves 4-6.