Dad’s light cream sauce

Ingredients:

• 1 Tbsp olive oil

• 2 minced garlic cloves

• 1/2 shallot minced

• Sea salt to taste

• Cracked pepper to taste

• 1 tsp Italian herbs

• 8 oz chopped mushrooms ( optional )

• 1 pint heavy whipping cream

• 1/2 cup grated parmesan cheese

• 1/2 cup grated gruyere cheese

• 1 lb pasta noodles

Directions:

1. Bring a large stock pot of water and olive oil to a boil and then salt generously.

2. While the water is warming you can begin making your cream sauce by adding your olive oil, garlic, shallot, pinch of sea salt, cracked pepper and Italian herbs to a sauce pan and bring to medium heat.

3. After 2 minutes of simmering your garlic and shallot you can add your 8 oz of chopped mushroom and sautée until mushrooms are reduced and little liquid is left in your pan. If you are omitting mushrooms you can clearly skip this step.

4. Add your heavy whipping cream and cheeses and stir until well combined. Be sure not to bring your sauce to a boil, you just want it warm enough to melt the cheese. Also be sure to taste your sauce at this stage and determine whether or not you need to add more sea salt or cracked pepper.

5. Remove sauce from burner. Before you drain your noodle be sure to remove 1 cup of pasta water and set aside. Drain your noodles and add about 3/4 cup of the pasta water back into your noodles and stir. Then you can begin ladling in your cream sauce until the pasta reaches your desired level of consistency. Top with my sliced lemon chicken and garnish with fresh grated parmesan and you are all set!