1. Note: if you can afford it, buy the best parmigiano reggiano cheese and finely grate it yourself at home. 2. In a large pot of boiling water, cook fettucine for 8 to 10 minutes or until tender but firm. Drain well. 3. Meanwhile, in a heavy saucepan, melt butter over medium heat. Add shallots and cook, stirring often, for 3 minutes or until softened 4. Stir in chicken stock and bring to a boil; simmer for 5 minutes or until reduced slightly. 5. Whisk in cream and cook for 30 seconds. Remove from heat. 6. Add cooked noodles and sour cream; toss to combine well. 7. Season with salt and pepper to taste. 8. Transfer to a shallow poasta bowl or deep platter. Scatter chopped chives over the top and sprinkle with the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
