Fettuccini with Shallots

READY IN: 35mins
Top Review by Vic17460

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.

Ingredients Nutrition


  1. Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
  2. Heat the olive oil in a medium-size pan until hot.
  3. Put in the shallots, sauté until they are clear, but not brown.
  4. Add the white wine and bring to a boil.
  5. Add the half and half, salt, and pepper.
  6. Reduce by about 1/3.
  7. If the sauce isn't thickening, add a bit of cornstarch or flour.
  8. Pour the sauce over the pasta and toss.

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