Ingredients:

  • 1 lb (450 g) Dried Pasta (Fettuccine or Penne)
  • 1 Tbsp Fine Sea Salt (For pasta water)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 medium (60 g) Small Shallot, finely minced
  • 3 cloves Garlic, finely minced or pressed
  • 1/4 cup (60 ml) Dry White Wine (e.g., Pinot Grigio, optional)
  • 3/4 cup (180 ml) Low-Sodium Chicken or Vegetable Stock
  • 8 oz block (225 g) Full-Fat Cream Cheese, cubed, at room temperature
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese, plus extra for serving
  • Small Pinch Freshly Grated Nutmeg
  • Fine Sea Salt, to taste
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Boil the Pasta: Bring the salted water to a rolling boil. Add the pasta and cook according to package directions, typically until al dente (tender but still firm to the bite).
  2. Reserve Water: Before draining, scoop out about 2 cups (480 ml) of the starchy pasta water. Drain the pasta and set aside.
  3. Sauté the Aromatics: Melt the butter in the large sauté pan over medium heat. Add the minced shallot and sauté gently for 3-4 minutes until softened and translucent, but not browned.
  4. Add Garlic: Stir in the minced garlic and cook for about 60 seconds until fragrant. Do not allow the garlic to burn.
  5. Deglaze (Optional): If using, pour in the white wine and allow it to bubble and reduce by half, scraping up any brown bits from the bottom of the pan.
  6. Add Stock: Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Cook for 2-3 minutes to slightly reduce.
  7. Temper the Cheese: Reduce the heat to the lowest setting, or remove the pan completely from the heat source. Add the cubed, room-temperature cream cheese.
  8. Whisk Until Smooth: Using a whisk or wooden spoon, stir continuously until the cream cheese has completely melted and the sauce is uniform and smooth. If the sauce seems too thick, add a splash of reserved pasta water now.
  9. Finish Seasoning: Stir in the Parmesan cheese, nutmeg, salt, and pepper. Taste the sauce; adjust seasoning as needed, remembering that Parmesan adds significant saltiness.
  10. Toss the Pasta: Add the drained pasta directly to the sauce pan.
  11. Emulsify: Toss vigorously, coating the pasta completely. If the sauce looks tight or dry, add the reserved pasta water, one ladleful at a time, until the sauce clings beautifully to the pasta strands (this creates the perfect emulsion).
  12. Serve Immediately: Divide the pasta among serving bowls, finishing each portion with a final grating of Parmesan and an optional sprinkle of fresh herbs.