Prep 10 mins
Cook 25 mins
- 1 lb fettuccine pasta
- 8 fluid ounces white wine
- 8 fluid ounces half-and-half
- 1 -2 tablespoon olive oil
- 3 large shallots, finely sliced
- salt and pepper
- Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
- Heat the olive oil in a medium-size pan until hot.
- Put in the shallots, sauté until they are clear, but not brown.
- Add the white wine and bring to a boil.
- Add the half and half, salt, and pepper.
- Reduce by about 1/3.
- If the sauce isn't thickening, add a bit of cornstarch or flour.
- Pour the sauce over the pasta and toss.
This recipe does not have the love and attention I am use to at Recipezarr. I was looking for a use for shallots, and I like pasta, so I choose this, but there were problems. For one thing, three shallots get lost in a pound of pasta, and I would suggest cutting pasta to ½ lb. Also, and perhaps most important, though perhaps more personal, is I found the half and half overpowered the subtlety of the shallots. Mechanically the recipe has problems (why 8fl oz? Why not a cup? Or as Chico Marx said: "Viaduct? I don't know. Why not a goat?) The half and half curdles, so be prepared to stir and stir. I would suggest taking the pan off the heat before pouring in the half and half. Indeed, mine did not thicken, so I added a half Tb of flour. I mixed it with a little water first, and would suggest you do that.