There is nothing in this world I like as much as pasta. I blame my Italian heritage for this tragedy of carbohydrates. Seriously though, pasta is an amazing blank canvas for sauces, meats, vegetables. It’s a perfect vessel that I can’t ever get enough of. The problem with my pasta obsession, is that all too often I order it at restaurants and find myself disappointed in mushy pasta, and bland sauces. It’s like they had lofty expectations of great things and then they forgot to add flavor, or they over cooked it. So what’s a pasta junky to do, but learn how to make some of my favorite dishes?
This creamy Alfredo sauce is certainly a regular eat in our house. This simple sauce packs a great punch of flavor and is the perfect companion to al dente Fettuccini. Use this recipe for a great side dish, or toss in your favorite veggies and protein for a great main course.
Serves: 4 Prep Time: 5 mins Cook Time: 10 Minutes
12 oz Fettuccini
½ Stick of Butter
2 Cloves garlic minced
2 Cups of Heavy Whipping Cream
8oz Fresh Grated Parmesan Cheese
Bring a large pot of salted (as salty as the sea) water to a boil. Add the Fettuccini noodles and stir. If you don’t stir they will clump together. Stir every few minutes and cook for 10-12 minutes. The pasta should have a little bit of a bite left to it. Drain in a colander. Do not rinse the pasta. Never rinse cooked pasta.
Meanwhile, melt butter over medium high heat. Add the garlic and sauté until fragrant, about 1-2 minutes. Add all the heavy whipping cream and stir occasionally. Bring the cream mixture to a near boil, but not quite boiling, and whisk in the cheese a little at a time. If the cream wasn’t hot enough the cheese won’t melt, and it will be lumpy. If you add all the cheese at once you will run into the same problem because it will cool the cream too much.
Now, grab a pan and toss the Alfredo sauce and fettuccini together over medium high heat. Allow the pasta to cook and absorb some of the sauce for just a minute or two. Plate and serve.