Marathon Weekend and Fettucine Alfredo

This weekend is the running of the 41st. New York City Marathon.

My brother-in-law and sister-in-law and three children are on their way from Michigan as I type this. They will arrive sometime today, around dinner time.

Mark and Dee will be running on Sunday as part of Fred's Team. Thank you all for supporting them in their efforts.

My niece, Kaitlyn, had one request. Would I make them Fettucine Alfredo as their carbo loaded dinner?

I am a sucker for food requests. This evening, when they arrive we will sit down to this decadent pasta dinner. We will join our hands in prayer and thank our God and the universe for a cancer free year for Shane. We will also remember in our hearts TBHITW - husband, father, brother, uncle. He would have been so happy to have our table full of family and good food.

On, On.

Fettucine Alfredo: 

• 1 pound dried fettucine
• 6 tablespoons unsalted butter
• 1 shallot, minced
• 1 cup heavy cream
• 1 cup finely grated Parmigiano-Reggiano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepanover medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-creammixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

TBHITW - Last Year in NY at the Marathon

Mark and Dee - Last year's marathon - Mark had shaved his head in solidarity with Shane