First, cook the fettuccine or your favorite pasta according to package directions until al dente. While the pasta cooks, prepare the sauce. In a sauté pan, heat the butter. Once melted, add the finely diced shallot and chopped garlic, and cook for about 5 minutes over medium heat until fragrant. Add the chopped spinach, salt, and pepper, and sauté until the spinach is wilted. Stir in the fresh thyme or rosemary and parsley. Pour in the chicken stock and let it reduce for about a minute. Next, add the heavy whipping cream and let it simmer and reduce until it reaches your desired thickness, enough to coat the pasta. Stir in the grated Parmesan and Pecorino Romano cheese. Adjust seasoning with freshly ground black pepper to taste. Drain the cooked pasta and add it directly to the sauce, tossing to coat evenly. Serve immediately and enjoy!
