I’m a complete sucker for creamy pasta dishes. Don’t get me wrong…the red stuff is awesome too, but the creamy, buttery, fatty sauces? Sign me up, please! Pure comfort 😀
Here is a great basic alfredo recipe that is stupid easy and minimal on ingredients. The best part of this recipe is that you can make this in about a half hour, great for those short on time. You can add all sorts of vegetables, meats, or seafood to this dish and really make it your own. In other words, go nuts!
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 pint heavy cream
- 1 cup parmigiano-reggiano cheese, grated
- 1 lb dry fettuccine
- salt and pepper to taste
- chopped parsley for garnish (optional)
- Boil water for your pasta and cook according to directions on the package.
- Meanwhile, over medium heat, melt 2 tablespoons of the butter in a large skillet to sautee the chopped shallot and garlic until tender.
- Add remaining 4tbsp of butter. Allow this to melt, then add the heavy cream.
- Slowly bring to a boil while whisking to incorporate the butter and cream together. Bring to a boil, then reduce to medium heat, stirring semi-frequently, about 10 minutes.
- Add your cooked al dente pasta directly to the sauce. If your sauce gets too thick, just add a little of the pasta water and stir around.
- Sprinkle in the cheese, and toss until evenly coated. Add a little of the pasta water if your mixture is too thick.
- Season with salt and pepper to taste.
- Serve immediately and enjoy that yummy thigh-thickening goodness!