A creamy and cheesy baked fettuccine dish with a delightful blend of flavors.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Ensure the water is well-salted for flavorful pasta.
In a small skillet, sauté the minced shallots and garlic in butter over medium heat until fragrant.
Keep the heat moderate to avoid burning the garlic.
Combine the cooked pasta with the sautéed mixture in a large bowl.
Toss the pasta gently to coat evenly.
Add the parsley, cayenne pepper, and nutmeg to the pasta and mix well.
Adjust the seasoning to taste.
Stir in the grated cheeses, half-and-half, and milk until well combined.
Ensure the cheese is evenly distributed for a creamy sauce.
Transfer the mixture to a baking dish and bake at 350°F for 25 minutes, stirring occasionally.
Stirring helps achieve an even bake.
Let the dish rest for 5 minutes before serving.
Resting allows the flavors to meld together.
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