Bring a pot of water to boil.

Heat a large 10-inch skillet over medium-medium/high heat.

Drizzle in the olive oil and add in the diced shallots. Cook for 2-3 minutes until softened.

Add in the garlic and cook for one minute. Once fragrant, pour in the 1/4 cup of dry white wine. Cook for 3-4 minutes or until reduced slightly.

Pour in the cup of chicken broth and the third cup of heavy cream. Simmer until the sauce starts to thicken and just starts to coat the back of a spoon.

Season the pot of water with a heavy pinch of kosher salt and drop in the fresh fettuccine. Cook according to the package directions. {about 3-4 minutes}

Stir in the freshly grated Parmesan until smooth.

Kill the heat and add in the cooked pasta. Taste for salt and pepper and toss to coat. If the sauce is too thick go ahead and pour in a little of the reserved pasta water.

Serve immediately with more black pepper and Parmesan.