I wanted to follow up my fresh pasta recipe with a very delicious and adaptable alfredo gift you can take and run with. Everybody loves pasta alfredo, I mean, what’s not to love? It’s creamy decadence in a warm bowl. Consider this recipe your starting point. You could eat this as is, or add your favorite protein such as chicken, seafood, etc. Try adding a little lemon zest to the sauce if you decide to add meat to it, it’d really add another flavor dimension.
So, this recipe comes together extremely quickly. Like, even if you don’t want to make your own fresh pasta, you can still buy fresh pasta from the store. I’d choose that option over the regular boxed stuff if possible.
Typical alfredo sauce recipes include tons of butter. Traditionally, alfredo sauces are made with lots of butter but I just don’t think it’s necessary. Some recipes include an entire stick — like, can we eat this and not die? Heavy cream is fatty enough, and we are including some extra fat by way of butter and olive oil. It’s still incredibly decadent and rich without tasting like a warm bowl of clogged arteries lol.
Fresh pasta continuously absorbs this delicious sauce as it stands. The parmigiano reggiano cheese adds the perfect bite and makes it all perfect. If you don’t think you should add nutmeg to this, you’re wrong. You don’t need much, this isn’t desert — but nutmeg lends a very necessary warmth to this dish. Try to use FRESH nutmeg and not that stale mess in the back of your spice drawer. Do not, for the love of god please don’t use that CRAP alfredo sauce in a jar…ick!
- Alfredo Sauce:
- 12 ounces fresh pasta
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 – 3 tbsp shallots, finely minced
- 3 – 4 cloves garlic, finely minced
- 2 1/4 cup heavy cream
- 1/4 tsp nutmeg, freshly grated
- salt and pepper to taste
- 2 1/2 ounces parmigiano reggiano cheese, finely grated
- fresh flat-leaf parsley, to garnish
- fresh basil, to garnish
- *1 cup pasta water, used as needed to adjust consistency
- Please see video instructions!
- Toast breadcrumbs over medium-high heat, frequently tossing to avoid burning, until golden brown.