“Hey why don’t you put MY recipe on your site instead of just listing me as ‘my “other” brother?’ The homemade pasta thing is da bomb and this sauce makes it that much better..it’s basically your sauce with a few changes. It’s turned out very well the last few times I tried it. It is a Jeff smith recipe you showed us but with small, but important changes. I know You know how to do this recipe, but I was shocked at how much sweeter it was with the shallot not garlic. Even when I watch it carefully, garlic seems to give some bitterness to it as the shallots and butter sweeten the alfredo really well. When reduced, it makes a great sauce over the homemade pasta. We added lobster that was already boiled earlier in the day. (2 of them) and then added some sherry to make it more like a St Jaque recipe…mahvellous!”
3 or 4 tablespoons olive oil
2 SHALLOTS (not garlic)
1 small red onion finely chopped
3/4 cups whole milk (light cream)
3 tablespoons butter
finish with Parmigiano-Reggiano cheese (handful)
