Fettuccine René

Fettuccine René is a dish that celebrates simplicity and elegance in equal measure — rich, creamy, and delicately balanced with fresh herbs. The sauce, a blend of butter, shallots, chicken stock, and two creams, clings to tender ribbons of pasta in the most luxurious way. It’s the kind of meal that feels special enough for guests yet comforting enough for a quiet evening at home.

Ingredients

• 1 pound (or two containers) refrigerated fettuccine pasta

• 1 large shallot, finely chopped

• 1 tablespoon butter

• 1 cup chicken stock

• ½ cup whipping cream

• 1 cup sour cream

• Salt and freshly ground black pepper, to taste

• 2 tablespoons each of fresh chives, basil, dill, and parsley — divided (use about ⅔ for the sauce, reserve the rest for garnish)

• ½ cup grated Parmesan cheese
  

Instructions

1. Sauté the Shallot: In a large sauté pan or skillet, melt the butter over medium heat. Add the finely chopped shallot and cook for 2–3 minutes, stirring often, until softened and fragrant but not browned.

2. Build the Sauce Base: Pour in the chicken stock and bring to a gentle simmer. Let it reduce slightly, about 3–4 minutes, to concentrate the flavor. Turn off the heat at this point.

3. Add the Creams: Stir in the whipping cream, then the sour cream. Whisk gently until smooth and creamy. Season with salt and pepper to taste. [Note: the sauce can be made up to one hour before serving.]

4. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until just al dente. 

5. Incorporate the Pasta, Herbs and Cheese: Using tongs or a pasta fork, add the pasta directly from the water to the sauce and toss to combine. Add ⅔ of the fresh herbs (chives, basil, dill, and parsley) along with the Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes. If the sauce seems too thick, add a splash of pasta water to loosen it.

6. Serve and Garnish
   Transfer to serving bowls or a platter. Sprinkle with the remaining fresh herbs and a light dusting of Parmesan. Serve immediately.
   

This dish is comfort food with refinement — velvety, aromatic, and beautifully balanced by fresh herbs. Fettuccine René pairs wonderfully with grilled chicken, shrimp, Salad Verte or served simply on its own with a glass of crisp white wine or a light pinot noir.