Fettuccine Alfredo

This is my favorite easy recipe - I developed it after watching a cook prepare an order while I dined at the counter.  I prefer a little more garlic and to add an unexpected herb or flavor to the mix... some of my favorites: cilantro, sage, red chile, adobo, and cajun spice.

 

         1 packages     fettuccine pasta

         1-2 cloves     garlic, minced
                       1     shallot  minced
              2 cups     mushrooms, diced (optional)
                1 cup     diced chicken breast or shrimp (optional)
                 2 Tb     olive oil
               splash     white wine (optional)
           1-2 cups     heavy cream
                1 cup     fresh parmesan cheese, grated
                             salt & pepper to taste
                             fresh basil or oregano, minced (optional).
 

Cook enough fettucine for 2 people, according to directions on package.  Strain and set aside.

In a large non-stick skillet or pan, heat olive oil and sauté garlic & shallots (and any optional item) until tender (chicken & shrimp are cooked).  Add white wine

 

Add fettuccine to pan and stir, add heavy cream until it covers the bottom of the pan, stir.  As the mixture heats slowly add salt & pepper, and parmesan cheese, stiffing often.  Reduce heat, sauce should begin to thicken.  When sauce reaches desired thickness remove from heat.  If sauce is too thick add more cream.  Serve garnished with fresh herbs.