1/4 cup unsalted butter
2 tsp. minced shallot
1 Tbsp. minced garlic cloves
2 cups heavy cream
4 cups BelGioioso Auribella® cheese, grated, plus extra for garnish
Salt and pepper to taste
2 lbs. linguine, cooked al dente
2 Tbsp. fresh Italian parsley, chopped
Heat butter over medium high heat in a large, deep sauté pan. Add shallot and garlic and sauté until tender.
Add heavy cream and heat until almost boiling. Reduce heat to low and add grated BelGioioso Auribella®, 1/2 cup at a time, stirring constantly until cheese is melted. Add salt and pepper to taste.
Add linguine to sauce and toss to coat. Place pasta onto serving platter and garnish with freshly grated Auribella® and chopped parsley. Serve immediately.