• 8 oz fettuccine pasta • 4 Tablespoons unsalted butter (57g) • 1 ½ Tablespoons olive oil • 1 shallot finely minced (about 3 Tablespoons) • 1 cup heavy cream (236ml) • 1 cup freshly-grated parmesan cheese (55g) • ½ teaspoon salt plus additional to taste • ¼ teaspoon ground black pepper – freshly ground preferred • Pinch of ground nutmeg about 1/16th teaspoon • Chopped parsley for garnish optional

Bring a large pot of well-salted water to a boil. Once boiling, add pasta and cook according to package instructions. 

Once pasta finishes cooking, reserve at least 1 cup of pasta water before draining the pasta. While pasta is cooking you can begin preparing your sauce.

Chop up shallots.

Prepare your sauce by melting butter with olive oil in a large saucepan over medium heat.

Once melted, add shallot and cook until softened.

Reduce heat to low. While whisking the butter/shallot, slowly drizzle in cream. Allow it to cook, stirring occasionally, until thickened.

Add grated parmesan cheese and stir until melted.

Add salt, pepper, and ground nutmeg, and taste-test and add additional salt if needed.

Add warm, cooked fettuccine to the pot along with a splash (about 2-3 Tablespoons) of reserved pasta water). Stir well until sauce and pasta are creamy and emulsified.

Serve immediately, garnished with parsley if desired.