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Ingredients
Scale
- 2½ cups uncooked pasta (about 500 g/3–3½ cups cooked)
- 1/2 cup butter
- 4 cloves garlic, chopped
- 1/2 cup shallot, finely chopped (about 3 shallots)
- 1/2 tbsp thyme leaves, chopped
- 1/2 tbsp rosemary leaves, chopped
- 1/4 cup white wine
- 1 cup freshly grated parmesan
- 1/2 cup heavy cream
- 2 tbsp pasta cooking water
- Salt and pepper to taste
- 1/4 tsp crushed red chilli flakes (optional)
- Parsley and extra grated parmesan, fresh chopped for garnish
Instructions
- Boil salted water in a large pot and cook the pasta until al dente.
- In a skillet over medium-high heat, melt the butter until it begins to brown, stirring often.
- Lower the heat and add shallot, garlic, rosemary, and thyme, cooking for about one minute until fragrant and shallots are tender.
- Pour in the white wine and let it simmer for about two minutes until reduced.
- Stir in the heavy cream and grated parmesan until melted and the sauce is smooth.
- Add a bit of pasta water to help the sauce adhere to the pasta, stirring to combine.
- Mix the cooked pasta into the sauce, tossing until well coated and the sauce thickens.
- Serve hot, garnished with parsley and extra grated parmesan.
Notes
Ensure not to burn the butter. Adjust the heat to medium-low if necessary.
The pasta water is crucial for achieving the desired sauce texture, so don’t skip it.
For added flavor, adjust seasonings and herbs to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg