So my husband and I are huge fans of chicken fettucine alfredo, but this evening I made a meatless version (went great with our Eggplant & Tomato Gratin – recipe coming soon!).
This recipe is not figure-friendly. Heavy cream? Check. Cheese? Check. Butter? Check. Carbs? Check. At least I used whole-wheat pasta…? And uh… parsley. Yeah, that’s about it. I’m going to be trying an alfredo sauce soon that uses milk instead of heavy cream and is thickened with corn starch; but if you are looking for a healthy recipe, this is certainly not it.
*ahem.* Moving on…
To make 3-4 servings, you will need:
- 1 lb of your favorite dried pasta. I used rotini, because that’s what I had. Penne and fettucine are also very good here.
- 1c heavy cream
- 1c freshly grated Parmesan cheese (Asiago is good too)
- 6 tbs butter
- 1 clove minced garlic
- Salt & pepper
- Chopped parsley for garnish
First, melt your butter in a small to medium saucepan over medium heat. Add the minced garlic and cook for 1 minute.
You will also want to bring the pasta water to a boil at this point, and cook the pasta according to the package instructions.
Add the heavy cream to the butter/saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, or until the sauce has thickened. Stir often.
In the meantime, grate 1c of the Parmesan cheese.
After the sauce has thickened, turn off the heat. Add the cheese and stir until melted. Season with salt and freshly grated pepper.
By this point, I assume you have drained the pasta. Add the pasta back to its pot and pour in the alfredo sauce. Mmmmmmm….
Give it a stir to combine, and serve topped with additional cheese and parsley. Enjoy! And now go get on the treadmill. For 3 hours. >.>