Parmesan Cream Pasta

In a skillet over medium heat, melt the unsalted butter.

Add the sliced shallots and a pinch of salt. Cook for about 3 minutes until softened.

Add the minced garlic and cook for another 2 minutes until fragrant.

Pour in the dry white wine and bring to a simmer. Let it reduce by about 80%.

Strain the mixture through a fine-mesh sieve into a bowl or saucepan, pressing on the solids to extract all the liquid. Discard the solids.

Return the strained liquid to a saucepan over medium heat. Pour in the heavy cream and stir to combine. Heat until warm.

Using an immersion blender, gradually add the finely grated Parmesan cheese, blending continuously until the sauce is smooth and fully emulsified.

Meanwhile, bring a large pot of water to a boil. Salt the water generously and add your pasta.

Cook the pasta until it is about 90% done (al dente), then strain.

In a clean skillet, heat a desired amount of the Parmesan cream sauce until it begins to simmer.

Add the cooked pasta to the sauce and toss to coat. Cook for another minute, allowing the pasta to absorb the sauce and the sauce to thicken.

Once the sauce has thickened and clings to the pasta, it's ready to serve.