Recipe Instructions:
4 ounces fettuccine, preferably fresh (but dried is good, too)
Kosher salt, to taste
2 tablespoons unsalted butter, divided
1 small shallot, thinly sliced
1/2 cup grated Parmesan, plus more to taste
Freshly ground black pepper, to taste
Directions
Bring a pot of water to a boil and salt generously. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the cooking water and drain pasta.
In the same pot over medium heat, melt 1 tablespoon of the butter, then sauté the shallot for about 1 to 2 minutes, just until translucent and no longer raw. Add 1/4 cup of the reserved cooking water, bring to a simmer, then stir in the butter, followed by the cheese, until both are fully incorporated.
Add the pasta to the sauce and continue cooking, stirring constantly and incorporating more of the water as needed to coat the noodles sufficiently. (The trick here is to amalgamate the pasta, butter, cheese, and starchy water until it comes together into a creamy emulsion.)
Plate, then finish with a final smattering of Parmesan and freshly ground pepper.
